This is a breakfast dish that will make everyone ask for seconds – or thirds! It’s a very simple dish that is very common in households, but it has a little something that makes it a bit more flavorful than the usual breakfast scrambles. Yes, believe me, the plates will be clean by the end of the meal. Our friends over at Mr. Food have this to say about this recipe:
“This down-home southern-style breakfast is sure to have everyone scrambling out of bed. Get out your skillet and cook up a batch of this eye-opening Southern Breakfast Scramble soon!”
I guarantee it! I have a few of my nephews with me during the weekend and I prepared this. I just modified the ingredients a bit because kids love a lot of cheese and more meat in there, but yes, they loved it up to the last morsel! Isiah even requested for me to make another batch for him and he’s one picky eater!
Ingredients:
2 tablespoons Land O Lakes butter
2 cups chopped collard greens
2 plum tomatoes, chopped
1 cup cooked sausage crumbles
8 large Eggland’s eggs
1/4 teaspoon Morton salt
1/4 teaspoon McCormick black pepper
1/2 cup Sargento shredded sharp Cheddar cheese
Instructions:
In a large skillet, melt butter over medium-high heat. Add collard greens, tomatoes, and sausage and cook 4 to 5 minutes, or until vegetables are tender.
In a large bowl, whisk together eggs, salt, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Serve immediately.
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Quick Tip: Serve with your favorite bread or rice.
Thanks again to Mr. Food for this amazing recipe.