Instructions
step 1 Crack the eggs into a bowl, add milk or cream if using, and whisk until well combined. Season with salt and pepper.
step 2 Heat 1 tbsp butter or oil in a non-stick skillet over medium-low heat.
step 3 Pour in the eggs and gently stir with a spatula, cooking slowly until soft curds form. Remove from heat while still slightly underdone for creamy results.
step 4 In another skillet, heat 1 tsp oil over medium-high heat. Add sausage slices and sear until browned and caramelized on both sides, about 3–5 minutes.
step 5 Serve the scrambled eggs with the pan-seared sausage hot, as a standalone plate or with toast, rice, or roasted veggies.
Storage and Reheating Tips
Store the scrambled eggs and sausage separately in airtight containers in the refrigerator for up to 3 days. Reheat eggs gently in the microwave or on low heat to prevent overcooking. Sausages can be reheated in a hot pan or microwave until heated through.
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