Cajun Sausage, Bell Pepper & Jack Scramble

Name: Cajun Sausage, Bell Pepper & Jack Scramble
Yield: Makes 4–6 servings
Ingredients: ½ cup (70 g) chopped green bell pepper; ½ lb (225 g) andouille or other spicy smoked sausage, cubed; ½ lb (225 g) andouille or other spicy smoked sausage, cubed; 2 tsp olive oil; 2 tbsp unsalted butter; ½ cup (60 g) shredded Monterey Jack or Cheddar cheese; ½ tsp kosher salt; ¼ tsp hot pepper sauce; 1 clove garlic, minced; 12 large eggs; ½ cup (70 g) chopped red bell pepper; 2 green onions, white and green parts, minced; ½ cup (60 g) shredded Monterey Jack or Cheddar cheese

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Scrambling is a quick and almost foolproof way to cook eggs and is also delightfully versatile. Add a sprinkle of cheese and some veggies or meat and you have an endless combination of flavors. This Cajun version features smoked andouille sausage, green and red bell peppers, green onions, and a splash of hot pepper sauce.

Ingredients

2 tsp olive oil
½ lb (225 g) andouille

Breakfast
Brunch

Method

In a large frying pan, warm the oil over medium-high heat. Add the sausage and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the bell peppers, reduce the heat to medium, cover, and cook, stirring occasionally, until the peppers are tender, about 4 minutes. Uncover and add the green onions and garlic. Cook, stirring occasionally, until the garlic softens and is frag