Breakfast Sausage Patties with Scrambled Eggs & Home Fries

Instructions

Step 1. In a bowl, combine the ground pork, salt, pepper, garlic powder, onion powder, sage, paprika, red pepper flakes, and maple syrup. Mix until just combined.

Step 2. Divide the mixture into 8 equal portions and form into sausage patties.

Step 3. Heat a large skillet over medium heat and cook the sausage patties for 4–5 minutes per side, or until browned and fully cooked. Remove and keep warm.

Step 4. Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.

Step 5. Heat a large skillet over medium-high heat and cook the potatoes for 15–20 minutes, stirring occasionally, until golden brown and crispy.

Step 6. In a bowl, whisk together the eggs, milk, salt, and pepper.

Step 7. Melt the butter in a nonstick skillet over low heat.

Step 8. Pour in the egg mixture and cook gently, stirring frequently, until soft curds form and the eggs are cooked to your desired consistency.

Step 9. Stir in the chopped dill and remove from heat.

Step 10. Transfer the scrambled eggs to a serving plate and sprinkle with paprika.

Step 11. Arrange the sausage patties, home fries, cucumber slices, and tomato slices alongside the eggs.

Step 12. Serve immediately while warm.

Storage and Reheating Tips

Store leftover sausage patties, eggs, and potatoes in separate airtight containers in the refrigerator for up to 3 days.

Reheat sausage patties and home fries in a skillet over medium heat or in an air fryer until warmed through.

Reheat scrambled eggs gently in the microwave at 50% power in short intervals to prevent overcooking.

Fresh cucumber and tomato slices are best prepared just before serving and should not be reheated.

Cooked sausage patties can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.