Peppered Sausage Cream Gravy Over Soft Scrambled Eggs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb bulk pork breakfast sausage
• 3/4 cup heavy cream
• 1 1/2 oz cream cheese
• 6 eggs
• 2 oz, shredded sharp cheddar
• 2 tbsp unsalted butter
• 2, sliced scallions
• 1/2 tbsp coarse black pepper
• 3/4 tsp kosher salt
• 1/2 tsp rubbed sage

Method (tap to check — screen stays awake)

1. Brown the sausage in a skillet over medium-high for 8 minutes, breaking it into small crumbles, until the edges are crisp and browned. Leave every bit of the fat in the pan.
2. Lower the heat, stir in the sage and most of the black pepper and cook 30 seconds, then add the cream and cream cheese and whisk until the cream cheese disappears into the gravy.
3. Simmer 5 to 6 minutes, stirring often, until the gravy is thick enough to hold a line drawn across the back of a spoon. Season with salt.
4. In a second pan, melt the butter over low heat and scramble the whisked eggs slowly for 5 minutes, stirring constantly, taking them off while they are still soft.
5. Spoon the eggs into bowls, ladle the peppered sausage gravy over them, and finish with the cheddar and scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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