This spicy Italian sausage and egg scramble is a high-protein powerhouse — zesty chicken sausage, sweet bell peppers, and a fiery kick of cayenne held together by fluffy eggs and gooey mozzarella. The whole thing comes together in one skillet in about fifteen minutes. With 75 g of protein in one generous serving, it's built for quick weekdays and lazy weekend brunches alike.
A Powerhouse Breakfast to Fuel Your Day
Tired of the same old boring breakfast routine? Let’s shake things up with a skillet scramble that’s bursting with bold, savory flavors and guaranteed to keep you full until lunch. This Spicy Italian Sausage and Egg Scramble brings together zesty chicken sausage, sweet bell peppers, and a fiery kick of cayenne, all held together by fluffy eggs and gooey mozzarella. It’s the kind of high-protein, powerhouse breakfast that feels indulgent but comes together in minutes. Perfect for a lazy weekend brunch or a quick weekday meal!
Serves 1-2
Ingredients
• 1 tbsp olive oil
• 1 cup (150g / 5.3 oz) red bell pepper, finely chopped
• 1 cup (150g / 5.3 oz) yellow onion, finely chopped
• 3 spicy Italian chicken sausages, casings removed or chopped
• 4 large eggs
• ¼ cup (28g / 0.99 oz) mozzarella cheese, shredded
• 1 tsp cayenne pepper powder, or to taste
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Heat olive oil in a large non-stick skillet over medium heat. Add the chopped onion and red bell pepper and sauté for 5-7 minutes, until the onion is translucent and the peppers have softened.
3. Add the chicken sausage to the skillet, breaking it up with a spatula. Cook for 4-5 minutes, until it’s browned and cooked through.
4. In a separate bowl, whisk the eggs until the yolks and whites are fully combined. Pour the eggs into the skillet with the sausage and vegetable mixture.
5. Gently stir and fold the eggs with a spatula as they cook. When the eggs are about halfway set (after 1-2 minutes), sprinkle in the shredded mozzarella cheese.
6. Continue to cook, stirring occasionally, until the eggs are cooked to your liking. Remove from heat and season with cayenne pepper, salt, and black pepper to taste. Serve immediately.
Nutritional Information
• Approximate values per serving (recipe makes one large serving)
• Calories: 750
• Fat: 40g
• Net Carbs: 17g (0.6 oz)
• Protein: 75g
Pro Tips
• For a boost of nutrients and color, wilt in a large handful of fresh spinach or chopped kale during the last minute of cooking.
• Swap the mozzarella for sharp cheddar, pepper jack for an extra kick, or creamy feta for a tangy twist.
• Cook the sausage and vegetable mixture ahead of time and store it in the fridge. In the morning, just reheat the mixture and add fresh eggs for a super-fast breakfast.
FAQ
Q: Can I use a different kind of sausage for this scramble
A: Absolutely! While the recipe calls for spicy Italian chicken sausage, you can easily substitute it with pork sausage, turkey sausage, or even a plant-based sausage. Just be sure to cook it through before adding the eggs.
Q: How can I make this egg scramble less spicy
A: To reduce the heat, simply use a mild or sweet Italian sausage instead of a spicy one. You can also omit the cayenne pepper or use just a pinch to control the spice level to your preference.
Q: What other vegetables can I add to this recipe
A: This recipe is very versatile. For a nutrient boost, the pro tips suggest adding a handful of fresh spinach or kale during the last minute of cooking. Mushrooms, zucchini, or chopped tomatoes would also be delicious additions.
Q: Is this breakfast scramble good for meal prep
A: Yes, you can prepare parts of this recipe ahead of time. Cook the sausage, onion, and bell pepper mixture and store it in the fridge. In the morning, just reheat the mixture in the skillet and add freshly whisked eggs for a super-fast breakfast.
Pro Tips
- Remove the casings from the spicy Italian chicken sausages (or chop them well) and break the meat up with a spatula as it browns so it spreads evenly through the eggs.
- Sauté the onion and red bell pepper for 5–7 minutes until the onion turns translucent and the peppers soften — that sweet base balances the cayenne's heat.
- Add the mozzarella when the eggs are about halfway set, then keep folding gently so the cheese melts into ribbons instead of sinking and clumping.
- Season with the cayenne off the heat and taste as you go — the sausage already carries heat, and the full teaspoon is aimed at serious spice lovers.
- Wilt in a large handful of fresh spinach or chopped kale during the last minute of cooking for a boost of nutrients and color.
Frequently Asked Questions
Can I make this sausage scramble ahead of time?
It's best hot from the skillet, but leftovers rewarm well in a pan over medium-low heat. Keep the portions covered so the eggs don't dry out.
Is spicy sausage scramble keto?
At about 17 g net carbs per serving — mostly from the full cup each of onion and bell pepper — it's higher than most keto breakfasts. For a stricter version, halve the onion and pepper and lean on the sausage and eggs.
What cheese can I use instead of mozzarella?
Sharp cheddar for more bite, pepper jack for an extra kick, or creamy feta for a tangy twist — all suggested swaps in the recipe.
How do I control the spice level?
The cayenne goes in off the heat "to taste," so start with less and build. The chicken sausages themselves vary in heat from brand to brand.
Recipe card below.
More Recipes You’ll Love
- Cheesy Tomato Frittata in the Instant Pot
- Cauliflower-Crusted Sausage and Avocado Breakfast Pizza
- Instant Pot Keto Breakfast Casserole
Spicy Italian Sausage and Egg Scramble
Ingredients
Method
- Directions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add the chopped onion and red bell pepper and sauté for 5-7 minutes, until the onion is translucent and the peppers have softened.
- Add the chicken sausage to the skillet, breaking it up with a spatula.
- Cook for 4-5 minutes, until it's browned and cooked through.
- In a separate bowl, whisk the eggs until the yolks and whites are fully combined.
- Pour the eggs into the skillet with the sausage and vegetable mixture.
- Gently stir and fold the eggs with a spatula as they cook.
- When the eggs are about halfway set (after 1-2 minutes), sprinkle in the shredded mozzarella cheese.
- Continue to cook, stirring occasionally, until the eggs are cooked to your liking.
- Remove from heat and season with cayenne pepper, salt, and black pepper to taste.
- Serve immediately.
