Nebraska Farm Scramble
A one-skillet scramble of eggs, potatoes, sausage, and peppers, built to use up farm staples for a filling breakfast before fieldwork.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 24
- protein
- 22
- calories
- 420
Instructions
- 1
Melt the butter in a cast-iron skillet over medium heat.
- 2
Add the diced potatoes. Stir occasionally until they are browned and tender, about 10 minutes.
- 3
Push the potatoes to the side. Add the sausage, onion, and bell pepper, and cook until the sausage browns.
- 4
Whisk the eggs with the salt and pepper.
- 5
Pour the eggs over the potato and sausage mixture in the skillet.
- 6
Gently stir and fold the eggs until they are just set, about 3-4 minutes.
- 7
Sprinkle the cheddar cheese over the top. Cover the pan briefly until the cheese melts.
- 8
Serve hot, straight from the skillet.
Chef's tips
Dice the potatoes into small, even pieces so they cook through before you add the eggs. Keep the burner on medium heat so the eggs do not overcook.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat gently in a skillet over low heat, stirring occasionally.
Common mistakes to avoid
- •Adding the eggs before the potatoes are completely tender
- •Cooking the eggs too long, which makes the scramble dry
Serving suggestions
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