Sausage and Egg Scramble with Avocado and Cheese

When you’ve got time to do breakfast, do it with a little pizzazz. This simple, easy recipe is loaded with flavor—and just enough heat to make sure you’re awake.

Serves 2-3

Ingredients

• 1 tbsp olive oil
• 2/3 lb bulk Mexican chorizo or hot Italian sausage
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 2 scallions, thinly sliced, white and green parts separated
• 1 serrano chile, thinly sliced
• 1 chipotle chile in adobo sauce, finely chopped
• sea salt
• freshly ground black pepper
• 2 tsp unsalted butter
• 4 large eggs, beaten
• 1/2 cup chopped, peeled avocado
• 2 tbsp crumbled queso fresco or feta cheese

Bulk Sausage 

Chiles, Pepper, and Scallion

Preparation

1. Heat a large skillet over medium heat and add the olive oil. Add the sausage, red and green bell peppers, white parts of the scallions, and serrano and chipotle chiles. Season with salt and pepper.
2. Cook, breaking up the meat, until the sausage is just cooked through and the vegetables are tender, 7-8 minutes.
3. Transfer to a bowl and wipe out the skillet.

Sausage Mixture Beginning to Cook

Cooked Sausage Mixture

1. Add the butter to the skillet, swirling to coat. Add the eggs and season with salt and pepper. Scramble until just cooked through, 1-2 minutes.
2. Return the sausage mixture to the skillet and stir to combine.

Eggs Beginning to Cook 

Sausage Mixture Returned to Skillet

To serve, divide the sausage and egg scramble among 2 to 3 shallow bowls or plates and top with avocado, cheese, and green parts of the scallions.

Sausage and Egg Scramble with Avocado and Cheese