Sunday, February 5, 2012

Scrambled Eggs with Sausage Puffs

This is a take on Denny's Scram Slam. It's easy and tasty.

I served the eggs up with some sausage puffs. They're rather addicting.

For the eggs:

Makes: 2 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe


  • 1/4 cup white onion, diced
  • 1/4 cup green bell pepper, diced
  • 1 cup whole mushrooms, sliced
  • 1 1/2 tablespoons butter
  • 6 eggs, beaten
  • 1 cup cheddar cheese, shredded
  • 1/2 tomato, chopped

1. Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add the onion, pepper and mushrooms. Saute until crisp tender, about 5 minutes. Remove to a plate.

2. Melt remaining butter and add the eggs. Stir eggs constantly while they cook, 5-7 minutes, or until starting to set.

3. Sprinkle the cheese over the eggs and stir.

4. Add the sauteed vegetables and a pinch of salt. Cook until eggs are done.

5. Divide in half and serve topped with the tomatoes.

For the sausage puffs:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 40 minutes


  • 1 sheet puff pastry, thawed
  • 1 lb breakfast sausage links
  • 2 tablespoons real maple syrup
  • 1 egg, whisked

1. Preheat oven to 425 F.

2. Cook sausages in a large skillet until almost done. (They'll finish cooking in the oven). Remove and let cool slightly.

3. Roll out pastry dough in a square about 12" on each side.

4. Brush dough with the maple syrup.

5. Using a pizza cutter, cut the dough into equal-sized squares, then cut each square into a triangle.

6. Place a sausage on the lower edge of a triangle and roll. Place on a parchment paper-lined baking sheet. Repeat with remaining sausages.

7. Brush tops of puffs with the egg.

8. Bake 16-18 minutes or until golden brown.

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