YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chicken Sausage and Roasted Veggies
Enjoy a hearty and comforting breakfast featuring fluffy scrambled eggs enriched with a touch of whole milk, savory chicken sausage, and a colorful medley of roasted veggies crowned by a creamy slice of avocado. This dish balances tender texture with vibrant flavors for a satisfying start to your day.
INGREDIENTS
2 large Eggs (~100g)
1 Chicken Sausage Link (~57g)
3/4 cup Whole Milk (~180g)
2 teaspoons Olive Oil (~9g)
1 cup Mixed Roasted Veggies (~150g)
1/4 medium Avocado (~50g)
PREPARATION
Preheat your oven to 425°F. Toss your choice of mixed veggies (such as red bell pepper, zucchini, and red onion) with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
While the veggies are roasting, slice the chicken sausage into rounds. In a nonstick skillet over medium heat, add the sausage and sauté for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
In a bowl, whisk together the eggs and whole milk until well combined. Season with a pinch of salt and freshly ground pepper.
Wipe the skillet clean and add the remaining teaspoon of olive oil. Pour in the egg mixture and allow it to sit for a few seconds before gently stirring with a spatula. Continue cooking on medium-low heat, stirring slowly to create soft curds.
When the eggs are about halfway set, fold in the sautéed chicken sausage pieces, then continue to cook until the eggs are just cooked through but still creamy.
Plate the creamy scrambled eggs and sausage alongside the roasted veggies. Top with slices of avocado to add a fresh, creamy contrast.
Serve warm and enjoy your balanced, flavorful breakfast.