Scrambled eggs get dressed up with turkey sausage, sun-dried tomatoes and fresh basil for a fantastic breakfast or brunch option!
My dad is what you might call a contemporary man. No, he hasn't enrolled in a modern dance class or taken up macramé again (that's leftover from a period in the seventies that we choose not to talk about). However, for as long as I can remember, he has chosen to be the type of man who eschews gender roles. The man folds laundry, makes lunch for my mum everyday and whips up a mean batch of scrambled eggs. When I was a kid, he passed on the secret of his light and fluffy scrambled eggs to me. It didn't involve turkey sausage or sun-dried tomatoes, but it is a lesson I've adhered to ever since.
I've had my share of scrambled eggs, from rubbery yellow clumps at summer camp to New York diner specials slid across the counter with the ring of a bell..."Order up!" But none compare to the soft, light curds that my dad would slide onto my plate, nestled between the toast and orange slices, on a weekend morning.
"The trick is all in the wrist," he would tell me. After carefully cracking the eggs into a bowl and adding a touch of milk, he pulled out the whisk and began his lesson. The secret was in the circular motion, whisking the eggs quickly in an upward circular motion, adding air to the egg and milk mixture. I took awhile to get the hang of it but, ever since, this is the way I have whisked my eggs. My boys are now trying their hand at Grandad's little trick.
This recipe uses a combination of whole eggs, egg whites, turkey sausage and sun-dried tomatoes. Not only does it make for a healthy breakfast, but the bright colors make a pretty presentation for special occasions, such as Easter morning breakfast.
The recipe:
Coat a medium skillet with cooking spray and set over medium-high heat.
Add turkey sausage pieces and cook until the sausage is golden brown and cooked through, stirring occasionally.
Add sun-dried tomatoes and saute for 1 additional minute. Set aside.
In a medium bowl, whisk together eggs, egg whites and water.
Heat a large nonstick skillet over medium heat. Coat with cooking spray. Add eggs and let cook, without stirring the eggs, until they begin to set.
Using the back of a spatula, push the eggs across the pan. Let set again and continue until the eggs are cooked.
Gently stir in the sausage, sun-dried tomatoes and basil. Season with salt and pepper. Serve.
Printable Recipe
Scrambled Egg Recipe with Turkey Sausage, Sun-Dried Tomatoes & Basil
Ingredients
- 8 links turkey breakfast sausage cut into ½-inch pieces
- ¼ cup thinly sliced sun-dried tomatoes
- 4 whole eggs
- 4 egg whites
- 6 tablespoons water
- 2 tablespoons thinly sliced fresh basil
- salt and pepper to taste
Instructions
- Coat a medium skillet with cooking spray and set over medium-high heat.
- Add turkey sausage pieces and cook until the sausage is golden brown and cooked through, stirring occasionally.
- Add sun-dried tomatoes and saute for 1 additional minute. Set aside
- In a medium bowl, whisk together eggs, egg whites and water.
- Heat a large nonstick skillet over medium heat. Coat with cooking spray.
- Add eggs and let cook, without stirring the eggs, until they begin to set.
- Using the back of a spatula, push the eggs across the pan. Let set again and continue until the eggs are cooked.
- Gently stir in the sausage, sun-dried tomatoes and basil. Season with salt and pepper. Serve.
Notes
Nutrition
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Nancy@acommunaltable
I would definitely like your dad!! Great technique for scrambled eggs and I love the combo with turkey sausage and sun dried tomatoes!! My son always complains that his eggs are never as good as mine... told him it helps to actually watch them when they are cooking. Putting them on and walking away doesn't generally do the trick...:-)
Matt @ FaveHealthyRecipes
This is the second egg recipe I've seen today that had me drooling on my keyboard. I think this is a sign from the universe...
Lauren
Can you come make this for me for breakfast? It sounds so wonderful!!
Deborah
I have seriously been eating eggs like they are going out of style lately. These sound so perfect!
Julia {The Roasted Root}
My bf and I eat scrambled eggs literally every morning. Literally (except on the occasional pancake day). I love meaty and vegetably scrambled eggs and seeing your post, I can't for the life of me think of why I've never done the sundried tomato and basil combo! You've completely inspired me to use these ingredients in my eggs - I think I'll do an omelet this weekend with your flavor combo!
kelley
I eat eggs a few times a week. I love this combo. What beautiful colors and so healthful! My dad is also a great breakfast "cooker." Bacon and fried eggs are his specialty. 🙂
Tara @ Chip Chip Hooray
This would definitely be my favorite breakfast *ever.* All my favorite flavors!! And I love that it's a family tried-and-true recipe, too. Thanks, Dara. 🙂
Sommer@ASpicyPerspective
Girrrl, I wish you would come make me breakfast! This sounds weird, but I love the way those little sausage balls look.
Cassie
These look so fluffy! I love the addition of sun-dried tomatoes.
Lydia
My husband's uncle makes the best scrambled eggs ever, and I finally discovered his secret: a teaspoon of mayonnaise whisked into the eggs. I love your "secret" better, and thank you for sharing it. I'm going to practice that upward whisking motion.