I love a big breakfast on Sunday morning! Sometimes it will be eggs, bacon (nitrite free of course) and fruit, sometimes whole wheat or buckwheat pancakes, but this scramble is one of my favorites!
1 pound baby red potatoes
2 tbsp olive oil
1/2 tsp dried thyme
6 chicken sausage links (antibiotic, hormone free)
2 tbsp olive oil
1 tsp minced garlic
1 cup broccoli florets, roughly chopped
1 small summer squash, halved lengthwise and sliced
2 green onions, cut in 1/4″ slices
1/2 cup grape tomatoes, cut in half
5 large eggs
fresh ground pepper, to taste
pinch of sea salt
Add potatoes in small saucepan and cover with water, cover and heat on high until water starts to boil. Adjust heat to medium, vent cover, and boil for 10 minutes.
In large skillet heat sausage links on med until browned. Adjust heat to med-low and chop suasage links into 1/2″ chunks. Push sausage to the side and add olive oil and minced garlic. Chop broccoli and add to large skillet, then cut up summer squash and add to large skillet and stir to distribute oil and garlic. Cut up green onions and tomatoes and add to large skillet and stir veggies together.
Once potatoes finish boiling drain water off and carefully remove potatoes and cut in quarters. In large skillet push the veggies to the side with the sausage and add olive oil potatoes and thyme and stir to distribute oil and thyme. Let potatoes brown a bit then stir together with veggies and sausage.
Break eggs into a bowl and beat with a fork or wisk. Push all veggies and sausage to one half of the pan and pour eggs into the other half. Season eggs with fresh ground pepper and a pinch of sea salt. Stir eggs as they cook and break up any large pieces. Once eggs are full cooked stir everything together and serve!
Makes about 3-4 servings.