Breakfast Sausage & Egg Recipe

Cook aromatics and sausage

Heat a large nonstick skillet over medium heat. Add the neutral oil. Once hot, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Push the onion to the side and add the loose breakfast sausage. Break the sausage up with a spatula and cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage and onion to a plate lined with paper towel to drain excess fat; leave about 1 teaspoon of fat in the skillet.

Scramble eggs

Wipe the skillet with a paper towel if it has excess grease, then return to medium-low heat and add the butter. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper until blended and slightly frothy. When butter is foamy, pour the egg mixture into the skillet. Let set for 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Cook until curds form but eggs are still slightly moist — about 2–3 minutes. Remove from heat just before fully set (they will finish cooking from residual heat).

Combine and finish

Return the cooked sausage and onions to the skillet with the scrambled eggs; stir to combine and distribute evenly. Add the shredded cheddar and sliced chives; stir until the cheese melts and everything is warmed through, about 1 minute. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.

If serving on toast, English muffins, or biscuits, toast or split and warm them. Butter lightly if desired. Portion the sausage-and-egg mixture into 6 equal servings (about 3 oz each) and spoon onto each toasted bread. Serve immediately with hot sauce or ketchup on the side to taste.

Leftovers: cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or microwave in 30-second intervals until warmed through.