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close up of scrambled eggs with sausage, cheese, and broccoli in a black skillet with a wood turner lifting some up
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5 from 4 votes

Scrambled Eggs and Sausage with Broccoli

Make the same old scrambled eggs and sausage a lot more flavorful by adding fresh broccoli and cheddar cheese. This recipe is quick, easy, and so delicious. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Gluten Free, Low Carb, Vegetarian
Servings: 4
Calories: 345kcal


  • 4 sausage patties * can use vegetarian
  • 8 eggs
  • 1/4 teaspoon garlic salt * or regular salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon butter
  • 1 cup broccoli * cut into small florets
  • 1/2 cup cheddar cheese * shredded


  • Heat a large skillet over medium low. Add the sausage patties and cook until lightly browned, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes or until browned and no longer pink in the center, about 4-5 minutes.
  • Remove and cut into bite size pieces. Set aside.
  • Crack the eggs into a medium bowl, season with the garlic salt and pepper, and whisk well.
  • Raise the heat to medium and melt the butter in the same skillet used to cook the sausage.
  • Once hot and bubbly, add the eggs and top with the cut up sausage patties, broccoli florets, and cheddar cheese.
  • Cook, stirring frequently until the eggs are done through, about 5-7 minutes.
  • Serve hot.



Tips and Techniques

  • Shred the cheddar cheese directly from a block for the best melting and texture.
  • You can make this recipe vegetarian by using vegetarian sausage pattiesJust be aware that vegetarian sausage may contain more carbohydrates and gluten, so be sure to read the labels.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 345kcal | Carbohydrates: 2g | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 380mg | Sodium: 636mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 878IU | Vitamin C: 21mg | Calcium: 166mg | Iron: 2mg