Sausage Breakfast Plate with Mashed Potatoes, Scrambled Eggs, and Peppers

Instructions

Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. While the potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage slices and cook for 6–8 minutes, turning occasionally, until browned on both sides. Remove and set aside.

Step 3. In the same skillet, add the onion, green bell pepper, and red bell pepper. Season with salt and pepper and sauté for 5–7 minutes until softened and lightly caramelized.

Step 4. Drain the potatoes and return them to the pot. Add 3 tablespoons butter, warm milk, salt, and pepper. Mash until smooth and creamy.

Step 5. Create a small well in the center of the mashed potatoes and place the remaining tablespoon of butter on top.

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

Step 7. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.

Step 8. Pour in the egg mixture and cook gently, stirring frequently, until soft and fluffy curds form.

Step 9. Remove the eggs from the heat while they are still slightly creamy.

Step 10. Arrange the mashed potatoes, scrambled eggs, browned sausage slices, and sautéed peppers and onions on serving plates.

Step 11. Sprinkle additional black pepper over the mashed potatoes if desired.

Step 12. Serve immediately while hot.

Storage and Reheating Tips

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

Reheat the sausage and vegetables in a skillet over medium heat until warmed through.

Warm mashed potatoes with a splash of milk and stir to restore their creamy texture.

Reheat scrambled eggs gently in the microwave using short intervals to prevent them from becoming rubbery.

For best flavor and texture, enjoy the meal fresh, especially the scrambled eggs.