Italian Skillet Scramble

Course: Brunch

Cuisine: American, American / Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 528kcal

Author: Kris Longwell

Italian Skillet Scramble is a go-to brunch/breakfast dish in our house. Basic scrambled eggs are transformed into something truly magical. Perfect for a morning feast, but also filling enough for a great dinner!

Print Recipe

Equipment

12-inch skillet

Ingredients

8 oz Italian sausage hot or sweet, casings removed
8 tablespoon unsalted butter divided
1 shallot chopped
1 cup grape tomatoes halved
12 large eggs
¼ cup fresh basil chopped
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
2 cups mozzarella shredded

Instructions

Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and cook until browned and no longer pink, breaking up the meat with a wooden spoon as you go. Remove the cooked sausage to a bowl and set it aside. Wipe out the skillet with a paper towel.
8 oz Italian sausage
In the same skillet, heat 2 tablespoon butter over medium heat until melted. Add the shallots and cook until soft, about 2 minutes.
8 tablespoon unsalted butter, 1 shallot
Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes. Transfer to another bowl and set aside.
1 cup grape tomatoes
In a large bowl, whisk together the eggs, 2 tbsps of the basil, salt (1 tsp), and black pepper (½ tsp) just until blended, but don't overbeat.
12 large eggs, ¼ cup fresh basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Add the remaining butter (6 tbsp) to the same skillet and melt over medium heat.
Pour in the egg mixture and don't stir or disturb them in the pan for 90 seconds, or until the bottom of the eggs is starting to set.
Stir with a spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are just cooked. Don't overcook!
Turn off the heat. Gently fold in the sausage, tomato mixture, and cheese, and stir to incorporate into the eggs.
2 cups mozzarella
Serve at once, sprinkling remaining basil over the top of each helping.

Video

Notes

For the Italian sausage, go with whatever your favorite is: hot, sweet, mild, or a combination of them. You can also use regular ground pork and add 1 tablespoon of Italian seasoning and 1 teaspoon of fennel seeds, along with about ¾ teaspoon of salt and ½ teaspoon of pepper.

You may have noticed that in the video, we added the basil after the eggs were cooked. You can add the basil as you are initially whisking the uncooked eggs, or you can add it right towards the end. Just be sure to leave some extra for garnish!

If using dried basil, use 1 tablespoon, and don't worry about garnishing.

The sausage and shallots/tomatoes can be prepared up to 24 hours in advance.

Although this scramble is best served hot off the stove, we've heated it up the next day with a little toast, and it was still fantastic.

Nutrition