Recipe: Scrambled Eggs with Sausage, Cheddar and Peppers


Scrambled Eggs with Sausage Cheddar and Peppers, from “The Farmstead Egg Guide & Cookbook” by Terry Golson.

Ben Fink/Houghton Mifflin Harcourt

From Terry Golson, author of “The Farmstead Egg Guide & Cookbook”:

Imagine a leisurely Sunday morning reading the paper. No pressure to do anything or go anywhere. Now imagine that scene with a plate of these scrambled eggs in front of you, plus toast, orange juice, and a mug of strong coffee on the side. Some of the best things in life can be had right at home.

Scrambled Eggs with Sausage, Cheddar and Peppers

Courtesy of Terry Golson
Makes 4 servings


8 ounces sausage (breakfast or Italian-style)
1 cup chopped bell peppers (use a combination of green, red, and yellow)
1 tablespoon unsalted butter
6 large eggs
2 tablespoons milk
½ cup grated sharp cheddar cheese


Remove the sausage from the casing and break it into pieces. Cook in a nonstick skillet or well-seasoned cast-iron pan over medium heat until browned. Transfer to a plate.

Houghton Mifflin Harcourt

If using pork sausages, there will be a lot of grease in the skillet. Pour it out so that only a thin coating remains. If using low-fat chicken sausage, you might have to add some of the butter in order to sauté the peppers. Add the peppers to the pan and cook over medium heat until softened. Set the peppers aside with the sausage.

Melt the butter in the pan. Whisk the eggs and milk together. Pour the eggs into the pan. Stir occasionally until the eggs are half-set. Add the sausage and peppers. Cook until softly set.

Stir in the cheese. Cook briefly, until the cheese begins to melt.

From “The Farmstead Egg Guide & Cookbook” © 2014 by Terry Golson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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