The most flavorful Scrambled Eggs with Sausage! Moist scrambled eggs, with a soft, custardy texture, chunks of ripe tomato that melt into the eggs, bits of savory, browned Greek sausage that add a hearty, meaty bite with a touch of spice, and some grated Gruyere cheese mixed in for extra creaminess!
This is my version of a dish called Kagianas, which is Greek scrambled eggs with tomato and sometimes meat like smoked ham. For this recipe, I'm using Greek sausage (Loukaniko) that yields a truly flavorful sausage and egg scramble!
The tomato adds flavor and keeps the egg moist and fluffy, while the Gruyere cheese gives it a creamier, slightly stringy texture. A hearty dish loaded with flavors, perfect for a quick fix meal or a special breakfast.
Ingredients
- Eggs
- Greek Sausage: Italian sausage is very similar, and you can use that instead if you can't find Loukaniko.
- Tomatoes fresh, chopped: If it's wintertime, and tomatoes are out of season, you can use canned diced tomatoes, about 200 grams (7 ounces).
- Onion
- Gruyere cheese: Feta cheese, Greek Kasseri cheese, or any other yellow cheese you like.
- Paprika: You can also use smoked paprika for a stronger flavor. It goes very well with the sausage.
- Olive oil
How To Make Eggs With Sausage
To make this sausage, egg, and cheese scramble, first cook the sausage. Cut it into small pieces (coarsely diced), and then cook it in a non-stick pan with a small amount of olive oil. Then remove from the pan, drain the oil, and in the same pan with the same oil, saute the onion. Keep the sausage aside, covered, to mix it into the scramble at the end.
After sautéing the onion, add the tomatoes and cook them for a few minutes before you mix in the beaten eggs. Once the eggs begin to set, mix in the sausage and grated cheese.
Flavor Boosting Tips
- Brown the sausage well on all sides for a strong flavor.
- Add bell peppers for extra flavor. Saute together with the onion.
- Add mushrooms. Pan-sear them after removing the sausage from the pan. They need a strong fire and swift cooking to remain crisp. Then set aside to mix in at the last minute.
- Saute the tomatoes until they drain their juices as much as possible. This removes their sour taste and concentrates their flavor.
- Don't overcook the eggs. You can turn off the heat and continue cooking on the hot stove until the eggs are fully set.
Similar Scrambled Egg Dishes To Try:
Serve With
There's nothing that pairs better with Scrambled eggs than French fries. However, for these Scrambled Eggs with Sausage, you may want to try these Oven Baked Greek Fries with Feta, they are a heavenly combination!
Also, a Fried Feta Cheese Saganaki, A Greek Tomato Pie (Ladenia), some Tomato Fritters, or Spinach Fritters are all great side dishes for this Sausage scramble.
Recipe
Scrambled Eggs With Greek Sausage, Tomatoes, And Cheese
Equipment
Ingredients
- 8 medium-sized free range eggs
- 100 grams (1 medium) onion minced
- 350 grams (3 medium-sized) ripe tomatoes coarsely diced
- 1 teaspoon sweet paprika
- 140 grams (5 ounces) Greek sausage (Loukaniko) or use Italian instead
- 50 grams (1.7 ounces) Gruyere, Kasseri, or other yellow cheese
- olive oil
To Serve With:
- freshly ground pepper
- dried oregano
Instructions
- Cook the Sausage. Heat a splash of olive oil in a non-stick pan over high heat. Add the sausage and brown on all sides. Toss the sausage in a mesh strainer to drain the oil.
- Keep the sausage aside, covered, and use the drained oil to saute the onion. If necessary, add a little more olive oil.
- Beat the eggs lightly in a bowl and set aside.
- Saute the onion over medium-low heat until almost caramelized.
- Add the tomatoes, raise the heat to high, and cook until they drain their juices. Season them lightly with salt to help them out and add the paprika.
- Add the eggs and stir to combine. Once they begin to set, take the pan off the heat.
- Stir in the cheese and sausage. Add the pan back on the heat, and turn the heat to the lowest setting. Stir until eggs are fully set.
- Serve right away, sprinkled with freshly ground pepper and dried oregano if you like!
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