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Scrambled Eggs, Hash Browns, and Sausage

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 618kcal

Ingredients

Hash Browns

  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Butter
  • 2 cups Yukon gold potatoes peeled and shredded with a box grater
  • 1/2 tsp Kosher salt
  • 1/2 tsp Paprika
  • Black pepper
  • 1/4 cup Ketchup optional

Eggs

  • 4 Breakfast sausage links
  • 1 TBSP Butter plus more for buttering the English muffin
  • ¼ cup Onion diced
  • ¼ cup Green bell pepper diced
  • 4 Eggs beaten
  • 2 slices English muffin
  • 2 TBSP Raspberry jam use more if needed

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Saute the potato, salt, and paprika until the potatoes are tender. Turn down the heat if needed. Season with salt and pepper to taste.
  • For the sausage: Cook in the oven on a baking sheet to an internal temperature of 160°F (71°C) using a thermometer.
  • Add the butter to a nonstick pan over medium heat. Saute the onion and peppers until softened. Add the eggs into the pan. Move the eggs around the pan until fluffed up and cooked through. Season with salt and pepper to taste.
  • Toast the English muffins, then spread them with butter and jam.
  • Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.

Nutrition

Calories: 618kcal | Carbohydrates: 42g | Protein: 29g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 803mg | Potassium: 831mg | Fiber: 2g | Sugar: 24g | Vitamin A: 993IU | Vitamin C: 115mg | Calcium: 118mg | Iron: 4mg