Ingredients:

  • 1 package (12 oz/340 g) Johnsonville Breakfast Sausage
  • 6 large eggs
  • 1 medium bell pepper, diced
  • 1 small onion, diced
  • 2 cups cooked potatoes (cubed; can use frozen hash browns for ease)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Heat the skillet over medium heat.
  2. Add the Johnsonville Breakfast Sausage, breaking it apart with a spatula. Cook until browned and cooked through (internal temperature reaches 160°F/71°C).
  3. Add olive oil to the skillet with the sausage. Toss in diced onion and bell pepper. Sauté until softened (about 3-4 minutes).
  4. If using fresh, pre-cook potatoes until tender; if using frozen, cook according to package directions. Add potatoes to the skillet and mix with sausage and veggies; cook until slightly crisp (about 5 minutes).
  5. In a mixing bowl, whisk together eggs, salt, and pepper. Push the sausage mixture to one side of the skillet, and pour in the eggs on the other side. Scramble the eggs gently until cooked through and fluffy.
  6. Divide the mixture into servings. Garnish with fresh herbs if desired.