Our go-to breakfast scramble

After Eric wrote about his famous Wild Winter Sausage a few weeks ago, I thought it would be nice to share a recipe using it as the star ingredient.

wwScramble2

This breakfast scramble is fast, easy and healthy.  It’s also dairy and gluten-free, if you’re hip like that.  However, I must admit it would probably be fabulous with a big ‘ol pile of cheese melted on top.   Or stuffed in a tortilla.  If you’re feeling really frisky toss in about six eggs and scramble them up right along with it.

I like to eat it straight from a bowl with some fresh basil and avocado.

The sausage is flavorful enough that you don’t need much for spices, but if you need some kick I would suggest adding cumin, coriander or roasted red pepper flakes.

If you don’t have Eric’s Wild Winter Sausage, you could sub any ‘ol breakfast sausage just fine – go ahead and reduce (or omit) the oil though due the higher fat content of pork.

Wild Winter Sausage Scramble

  • Servings: 4-6
  • Difficulty: easy
  • Print

Wild Winter Sausage Scramble.

Ingredients:

  • 1 tablespoon coconut oil (or your cooking oil of choice)
  • 1/2 yellow onion, diced
  • 1-2 garlic cloves, minced
  • 1 lb Wild Winter Sausage
  • 2 cups sweet peppers, chopped
  • 1 cup crimini mushrooms, sliced
  • 2 cups baby spinach
  • salt & pepper to taste

Directions:

  1. Start by heating your oil in a large frying pan.
  2. Once the oil has melted, add your onions and garlic and saute until the onions are tender.
  3. Add your sausage and peppers.  Saute’ until almost cooked through, about 7-10 minutes.
  4. Season with salt and pepper to your liking.
  5. Add mushrooms.  Cook for 3-5 more minutes and then add spinach.
  6. Once spinach has wilted and all of the veggies are cooked through, remove from heat.
  7. Serve with sliced avocado and chopped basil

Optional:  top with shredded cheese or put in a tortilla for breakfast on-the-go.

This is the perfect breakfast to whip up before a trail run, a day out in the backcountry, or would be awesome on the river in the dutch oven.

Wherever you choose to cook it – enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s