I used to eat eggs and a smoothie for breakfast, but I think I came to a tipping point in my ability to eat fried or scrambled eggs, and I just can't stomach them for breakfast anymore. Eating grains for breakfast pretty much ruins my entire day, so I had to come up with something new, and this scramble was the result. I think it is extremely tasty, and I haven't come across anything terribly similar in a restaurant, so I am going to take credit for it.
This batch usually makes enough for about 4 or 5 servings, and thus one batch can give me almost a week of breakfasts. It refrigerates and reheats well.
- 1 TBSP of butter
- 4 or 5 eggs
- 1lb of bulk mild Italian sausage - Try to find some that doesn't add weird, unpronounceable stuff to their spice list, or when I have accidentally thawed the wrong package I have been known to take regular ground pork and make my own italian sausage seasoning.
- 1 white sweet potato: You can use orange yams, or even potatoes, but in my experience they are too wet and make the scramble taste horrible. You could potentially squeeze the moisture out, or use a potato ricer, but I have found that the white/light colored sweet potatoes do not have a lot of moisture in them and don't require any extra steps.
- 1 cup of diced fruit. This is the secret ingredient! Through the fall and winter I typically use one large apple. In the summer I will use pears, peaches, or apricots. I have even used blueberries, though it leaves the scramble an overall purple color.
- Grate the sweet potato.
- Dice your fruit
- Add your butter to the frying pan and scramble your eggs. I find the less I stir them the fluffier they are. When they are done scrape them out of the pan and set aside.
- Add your Italian sausage to the pan and brown
- Add the grated sweet potato and stir for a few minutes till potatoes look limp
- Add the fruit and mix till fruit is warm.
- Add eggs and mix
- Remove from heat.