Andouille Sausage Cajun Scramble
Andouille Sausage Cajun Scramble
Egg lovers now have a quick and easy recipe to enjoy a delicious egg scramble any time. This recipe combines the awesome Johnsonville® sausage flavor with potatoes, onions, peppers, cheese and salsa to create an egg dish that finishes in a flash! It's a great addition to any meal.
Ingredients
-
1/2
package
(13.5 ounce) JOHNSONVILLE® Andouille Smoked Rope Sausage, cut into coin-slice pieces
-
6
large
eggs, beaten
-
1
teaspoon
Cajun seasoning
-
2
tablespoons
Pompeian OlivExtra® Premium oil blend
-
1
small
Klondike Rose® potato, ¼-inch dice
-
1/2
cup
chopped onion
-
1/2
cup
chopped green bell pepper
-
1/2
cup
shredded pepper Jack cheese
-
1/2
cup
salsa
REVIEWS
Directions
Cook sausage according to package directions or grill sausage according to directions in a JOHNSONVILLE® Sizzling Sausage Grill PLUS.
In a medium size bowl whisk together eggs and Cajun seasoning; set aside.
In a large skillet over medium-low heat, cook and stir potatoes in olive oil until tender; about 5 minutes.
Adjust heat to medium and add onion and pepper. Cook and stir until potatoes and onions are browned; about 5 minutes. Add sausage pieces, cook and stir until heated through; about 2 to 3 minutes.
Pour eggs over sausage mixture; allow them to sit and cook for 1 minute. Gently fold over edges; bringing edges to center carefully blending and turning egg mixture allowing uncooked eggs to reach bottom of pan to combine with other ingredients. After each fold; pause for a few seconds allowing eggs to cook.
Cook and stir until eggs are cooked through and firm. Sprinkle shredded cheese over eggs and sausage; fold egg and sausage mixture over a couple of more times allowing cheese to melt.
Serve with salsa. Add a fresh green salad for dinner or buttered sour dough toast for breakfast.