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A large red skillet filed with Italian Skillet Scramble with a wooden spoon inserted into it all next to a couple of glasses of orange juice.

Italian Skillet Scramble

Course: Brunch
Cuisine: American, American / Italian
Keyword: best scrambled eggs recipe, how to scramble eggs, Italian breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 528kcal
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


  • 12-inch skillet


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


  • 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.
  • In the same skillet, heat 2 tbsp butter over medium heat until melted. Add the shallots and cook until soft, about 2 minutes.
  • Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes. Transfer to another bowl and set aside.
  • 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.
  • 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 are 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.
  • Serve at once, sprinkling remaining basil over the top of each helping.



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 tbsp of Italian seasoning and 1 tsp fennel seeds, along with about 3/4 tsp of salt and 1/2 tsp of pepper. 
You may have noticed that in the video, we added the basil after the eggs are 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 and 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. 


Calories: 528kcal | Carbohydrates: 4g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 470mg | Sodium: 1044mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1520IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 3mg