Our family loves breakfast for dinner.
Eggs can be scrambled, fried, poached, made into a frittata. Bacon, sausage, veggies and fruit. Smoothies, juices…so many options, so little time. I love to spend time making a delicious breakfast spread for dinner because I don’t have that “just woke up fog” that makes me want to just drink coffee.
Yes, the spread has changed a bit. It takes a bit more effort to have a perfect sunny-side up egg on a great piece of toast since I have to actually bake the bread first. I can’t just pick up a loaf of french bread for the favorite oven baked caramel french toast anymore. Well, I could, but I wouldn’t be able to eat it too and that’s just not fair! For the most part though, breakfast is an easy go-to meal for deliciousness and quickness.
I love the versatility of eggs and all they can be combined with. Here’s a delicious scramble recipe you’re sure to love!
Chicken Sausage, Asparagus and Red Potato Scramble
A note on my recipes that are not for baking – I’m not much of a measurer. I tend to just put enough into the meal to feed our family of 4 – 2 adults and 2 kids. If you need measurements to make this recipe, let me know and I will do my best to share how much of each ingredient I used.
Toss some leeks (or onions if they make you happier) into a saute pan with a little butter or oil.
Once the leeks are softened, add your favorite gluten free sausage. For this meal, we enjoyed Aidell’s Roasted Garlic and Gruyere Cheese Smoked Chicken Sausage. Smoked sausage or breakfast sausage would be good too.
Next toss in some asparagus – I did toss these in some salted, boiling water for a minute or two to soften them a bit and to add a little flavor. You don’t want them to overcook in the scramble, so just soften them a bit.
Add some diced, red skin potatoes that have already been cooked. I boiled mine.
Pour in some beaten eggs and scramble together. If you have a pan that can be transfered to the oven, you could lightly mix the eggs around and let it start to firm up and then finish it in the oven. Slice it into nice portions. I sprinkled a bit of kosher salt in while I “scrambled” everything. Be careful how much salt you add though because the sausage will be a bit salty and will add a lot of flavor.
I topped ours off with grated parmesan and plently of freshly ground black pepper. YUM!
What’s your favorite breakfast for dinner recipe?