Egg & Sausage Skillet Scramble Recipe

Make the Roux

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until lightly golden.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.

Season

Add a pinch of nutmeg, salt, and pepper. Stir well and set aside.

Cook the Sausage

In a large skillet over medium heat, crumble the Italian sausage and cook until browned and fully cooked, about 5-7 minutes.

Add Spinach

Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and black pepper.

Whisk Eggs

In a bowl, whisk the eggs until well combined.

Combine with Sausage

Pour the whisked eggs into the skillet with the sausage and spinach. Cook, stirring gently until the eggs are cooked to your desired doneness.

Add Béchamel

Stir in the prepared béchamel sauce and mix well to combine.

Toast the Baguette

Slice the baguette into 1/2 inch pieces. Brush with olive oil and toast in the oven at 400°F (200°C) for about 5-7 minutes or until golden.

Plate the Dish

Serve the egg and sausage scramble hot, alongside the toasted crostini.