Scrambled Eggs, Sausage, and Toast for Breakfast

Instructions

Step 1: Cook the breakfast sausages in a skillet over medium-high heat for 8 to 10 minutes, turning occasionally, until browned on all sides. Set aside on a paper towel.

Step 2: In a bowl, whisk together the eggs, milk, salt, black pepper, paprika, and garlic powder until well combined.

Step 3: Melt 2 tbsp butter in the same skillet over medium heat, then pour in the egg mixture. Stir gently and frequently until the eggs are soft and creamy, about 5 to 7 minutes. Remove from heat.

Step 4: Toast the bread slices until golden brown and crispy, about 2 to 3 minutes per side depending on your toaster.

Step 5: Butter each slice of warm toast with the remaining 2 tbsp butter, dividing it evenly.

Step 6: Plate everything together, arranging the scrambled eggs, sausages, and buttered toast on a serving plate and enjoy immediately.

Storage and Reheating Tips

Scrambled eggs are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk to restore creaminess.

Cooked sausages also store well in the refrigerator and can be reheated in a skillet or microwave. Toast is best enjoyed immediately, but you can always make fresh toast if needed.

For meal prep, cook the sausages and eggs the night before and store separately from the toast. This way, you can quickly assemble a fresh breakfast in the morning.