Classic Breakfast Recipe

Mix sausage

In a medium bowl, combine ground pork, minced sage, dried thyme, 1 tsp salt, 1/2 tsp black pepper, red pepper flakes (if using) and maple syrup or brown sugar (if using). Mix gently until seasonings are evenly distributed; avoid overworking the meat.

Cook sausage

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the seasoned ground pork, breaking it into small pieces with a spatula. Cook until browned and cooked through, about 6–8 minutes, stirring occasionally. Transfer cooked sausage to a plate lined with paper towel to drain and set aside.

Prepare eggs

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy (about 20–30 seconds).

Cook eggs

Wipe the skillet used for the sausage clean if necessary and return to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour the egg mixture into the skillet. Allow eggs to set at the edges for 10–15 seconds, then gently stir with a spatula, folding from edges to center to form soft curds. Continue cooking until eggs are mostly set but still slightly creamy (about 3–5 minutes total depending on preferred doneness).

Combine with sausage and cheeses

When eggs are nearly done, evenly distribute the cooked sausage across the eggs. Sprinkle 1 cup shredded housemade mozzarella and 1/2 cup shredded cheddar over the eggs and sausage. Reduce heat to low, cover the skillet with a lid or foil for 30–60 seconds to melt the cheeses, then remove from heat.

Plate and garnish

Using a spatula, portion the cheesy sausage-scrambled eggs onto plates. Scatter 3 sliced green onions and optional chopped parsley over the top. Serve immediately with hot sauce or ketchup on the side if desired.

Optional serving ideas: serve with toast, an English muffin, or warm tortillas for breakfast sandwiches.