Sage Scrambled Eggs with Breakfast Sausage

Step 1: In a skillet over medium heat, cook the breakfast sausage, breaking it up into smaller pieces using a spatula or spoon. Cook until browned and cooked through. Remove the sausage from the skillet and set aside.

Step 2: Crack the eggs into a mixing bowl and whisk them together until well combined.

Step 3: In the same skillet, melt the butter or heat the cooking oil over medium heat.

Step 4: Add the chopped fresh sage leaves (or dried sage) to the skillet and sauté for about 30 seconds to release their aroma.

Step 5: Pour the whisked eggs into the skillet and let them cook for a few seconds until they start to set around the edges.

Step 6: Gently stir the eggs with a spatula, pushing them from the edges towards the center, allowing the uncooked portions to come into contact with the heat.

Step 7: Add the cooked breakfast sausage back into the skillet with the eggs and continue stirring and folding until the eggs are mostly cooked but still slightly soft and moist.

Step 8: Season with salt and pepper to taste, and give the eggs a final gentle stir to evenly distribute the seasoning.

Step 9: Remove the skillet from the heat, as the residual heat will finish cooking the eggs without overcooking them.

Step 10: Let the scrambled eggs rest for a minute or two to allow any remaining liquid to set.