Ingredients

1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn
of the pan
1 pound bulk breakfast sausage, such as maple sausage
8 large eggs
A splash half-and-half or whole milk
A few drops hot sauce
Salt and pepper
6 ounces (1/3 pound) Cheddar, diced
1 plum tomato, seeded and diced

Instructions

Preheat a nonstick skillet
over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add
sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan

and drain off some of the fat. Return pan to heat and reduce the temperature to medium
low.

Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the
eggs until soft, then add cheese and continue to scramble another minute or so to finish
cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine
sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato.
Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with
toasted whole grain bread, buttered and drizzled with honey.