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Italian Skillet Scramble

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Calories: 528 kcal
Course: Brunch
Cuisine: American , Italian-American Fussion

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. In the same skillet, heat 2 tablespoon butter over medium heat until melted. Add the shallots and cook until soft, about 2 minutes.
  3. Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes. Transfer to another bowl and set aside.
  4. 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.
  5. Add the remaining butter (6 tbsp) to the same skillet and melt over medium heat.
  6. 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.
  7. 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!
  8. Turn off the heat. Gently fold in the sausage, tomato mixture, and cheese and stir to incorporate into the eggs.
  9. Serve at once, sprinkling remaining basil over the top of each helping.

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 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 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. 

Nutrition Information

Calories 528kcal (26%) Carbohydrates 4g (1%) Protein 27g (54%) Fat 28g (43%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 470mg (157%) Sodium 1044mg (44%) Potassium 345mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1520IU (30%) Vitamin C 5mg (6%) Calcium 263mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 528

% Daily Value*

Calories 528kcal 26%
Carbohydrates 4g 1%
Protein 27g 54%
Fat 28g 43%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 470mg 157%
Sodium 1044mg 44%
Potassium 345mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1520IU 30%
Vitamin C 5mg 6%
Calcium 263mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.