This Andouille Sausage and Egg Scramble brings bold Cajun flavor to your breakfast table. Smoky sausage, fluffy eggs, and colorful peppers come together quickly for a satisfying, protein-packed meal. It’s a one-pan wonder perfect for busy mornings or a hearty brunch.
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Why You’ll Love This Andouille Sausage and Egg Scramble
Bold flavor: Andouille sausage adds smoky, spicy Cajun personality.
Quick & flexible: Ready in 20 minutes with easy veggie swaps.
Feeds a crowd: Scales up beautifully and reheats well.
Protein-packed: Keeps you full and focused all morning.
Ingredients & Tools
- 4 large eggs
- 2 links andouille sausage (about 150 g), sliced into ¼-inch rounds
- 1 tbsp unsalted butter
- 1 tbsp olive oil or neutral cooking oil
- ¼ cup diced yellow onion
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- 1 clove garlic, minced
- 2 tbsp whole milk or heavy cream
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- Pinch of salt (taste after cooking, as the sausage is salty)
- 1 tbsp chopped fresh chives or parsley for garnish
Tools: 10-inch non-stick or cast-iron skillet, mixing bowl, whisk or fork, spatula
Notes: Quality andouille sausage makes a difference—look for one with a good smoky aroma. Don’t skip the cream or milk in the eggs; it’s the secret to a tender, creamy texture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 30 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 2 | Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your andouille. Authentic andouille is fully cooked and smoked, which means you’re mostly reheating and browning it. If you can find a fresh, uncooked version, just be sure to cook it thoroughly before adding the eggs.
- Don’t skip prepping your veggies first. This recipe moves quickly once you start cooking, so having your onions, peppers, and garlic measured and ready to go (a mise en place) is a game-changer for a smooth process.
- How to get the creamiest scrambled eggs. The trick is to whisk your eggs with the dairy right until they’re uniform in color—no streaks. This incorporates air and ensures a fluffy, not rubbery, final texture.
- Controlling the spice level. Andouille can vary in heat. If you’re sensitive to spice, you can remove the seeds from the sausage slices, or use a milder smoked sausage and add a pinch of cayenne to taste.
How to Make Andouille Sausage and Egg Scramble
Step 1: Start by prepping all your ingredients. Crack the eggs into a medium bowl, add the milk or cream, smoked paprika, and black pepper. Whisk vigorously until the mixture is smooth, pale, and frothy—this should take about a minute. Set this aside near the stove. Slice the andouille sausage into rounds and dice your onion and bell peppers into small, even pieces so they cook uniformly. Mince the garlic and chop your fresh herbs for garnish.
Step 2: Place your skillet over medium heat and add the olive oil. Once the oil shimmers, add the sliced andouille sausage in a single layer. Let it cook for 2-3 minutes without moving it, until it’s nicely browned on one side and has rendered some of its red-colored fat into the pan. This fat is pure flavor gold! Flip the slices and cook for another 1-2 minutes until the other side is browned. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pan.
Step 3: To the same skillet with the sausage drippings, add the diced onion and bell peppers. Sauté them for about 4-5 minutes, stirring occasionally, until they have softened and the onions become translucent. You’ll notice the peppers will brighten in color. Add the minced garlic and cook for just 30 more seconds until fragrant—be careful not to burn it, as burnt garlic turns bitter.
Step 4: Reduce the heat to medium-low. Add the tablespoon of butter to the pan and swirl it around until melted. This combines the rich butter flavor with the smoky sausage drippings. Now, return the cooked andouille sausage to the skillet and stir everything together to warm the sausage through.
Step 5: It’s egg time! Pour your whisked egg mixture evenly over the sausage and vegetables in the skillet. Let the eggs sit undisturbed for about 20-30 seconds to start setting on the bottom. Then, using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked eggs to flow to the hot surface of the pan. Continue this slow, gentle pushing and folding motion.
Step 6: Keep folding the eggs for another 3-5 minutes. You’re aiming for large, soft curds. The eggs are done when they are mostly set but still look a little wet and glossy—they’ll continue to cook from residual heat after you take them off the stove. This is the key to avoiding dry eggs. Now is the time to taste and decide if you need any additional salt, remembering the sausage is quite salty.
Step 7: Immediately transfer the scramble to serving plates. The moment you do, sprinkle the freshly chopped chives or parsley over the top. The green herbs add a pop of color and a fresh flavor that beautifully cuts through the richness of the eggs and sausage. Serve it hot right away for the best texture and flavor experience.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 2 days.
- Freezer: Not recommended—eggs become watery when thawed.
- Reviving: Reheat gently in skillet with a splash of water or milk.
Serving Suggestions
Complementary Dishes
- Buttermilk Biscuits or Toast — Perfect for sopping up every last bit of flavor from your plate. The soft, flaky texture is a wonderful contrast to the hearty scramble.
- Simple Arugula Salad — A light salad with a lemon vinaigrette adds a peppery, fresh element that balances the smokiness and richness of the main dish beautifully.
- Home Fries or Hash Browns — For the ultimate hearty breakfast plate, crispy potatoes are a non-negotiable side that complements the spicy sausage perfectly.
Drinks
- A Bold Cup of Coffee — The bitterness and robust flavor of a dark roast coffee stand up wonderfully to the spice and smoke of the andouille.
- Freshly Squeezed Orange Juice — The bright, sweet acidity is a classic pairing that cleanses the palate between bites of the rich, savory scramble.
- Bloody Mary — If it’s brunch o’clock, the spicy, savory notes in this cocktail mirror and enhance the flavors in the scramble for a truly thematic meal.
Something Sweet
- Fresh Fruit Salad — A mix of berries, melon, and citrus provides a sweet, juicy, and refreshing finish that lightens up the whole meal.
- Mini Cinnamon Rolls — The warm, gooey sweetness and spice of a cinnamon roll are a delightful treat after the savory, spicy main event.
- Vanilla Yogurt Parfait — Layers of creamy yogurt, granola, and honey offer a cool, sweet, and crunchy contrast that feels satisfying without being too heavy.
Top Mistakes to Avoid
- Mistake: Cooking over high heat. This is the fastest way to tough, rubbery eggs and burnt sausage. Medium to medium-low heat is your friend, allowing the eggs to cook gently into soft curds.
- Mistake: Over-stirring the eggs. Constant stirring breaks the eggs into tiny, dry curds. Instead, use a slow, folding motion to create those large, soft, creamy folds we all love.
- Mistake: Adding salt to the egg mixture too early. Salt can break down the proteins in the eggs and make them watery. It’s best to season at the very end, after tasting, since the andouille is already quite salty.
- Mistake: Crowding the pan with sausage. If you pile the sausage slices on top of each other, they’ll steam instead of getting a proper sear. Give them space for that essential browning.
Expert Tips
- Tip: Let your eggs come to room temperature. Taking your eggs out of the fridge 15-20 minutes before cooking helps them cook more evenly and quickly, resulting in a more tender scramble.
- Tip: Add a pinch of cornstarch to the egg mixture. This is a little-known pro hack! A tiny pinch (about ¼ tsp) whisked in with the eggs helps prevent them from weeping or becoming watery after cooking.
- Tip: Finish with a pat of cold butter. For an ultra-rich, diner-style finish, turn off the heat and stir in one more small pat of cold butter right at the end. It makes the scramble incredibly glossy and luxurious.
- Tip: Use your spatula correctly. A silicone spatula is ideal. Use it to gently push and fold, not scramble aggressively. Think of it as guiding the eggs as they cook.
FAQs
Can I make this scramble ahead of time?
You can, though it’s best served fresh. If you need to, let it cool completely before storing in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a tiny splash of water or milk to bring back the moisture. Avoid the microwave if you can, as it tends to make the eggs rubbery.
What can I use instead of andouille sausage?
Absolutely! Kielbasa or chorizo would be fantastic substitutes, each bringing a different but delicious flavor profile. For a milder option, a good smoked chicken sausage works well too. You might just want to add an extra pinch of smoked paprika or a dash of hot sauce to compensate for the milder flavor.
My eggs turned out watery. What happened?
This usually happens for one of two reasons: either there was excess moisture from the vegetables, or salt was added to the raw egg mixture. To avoid this, make sure your veggies are properly sautéed until soft, and always add salt at the end of cooking, just before serving.
Can I add cheese to this scramble?
Of course! A handful of shredded sharp cheddar, pepper jack, or even gruyère stirred in during the last minute of cooking would be delicious. The trick is to add it off the heat so it melts gently into the warm eggs without becoming greasy or seizing up.
Is this recipe gluten-free and dairy-free adaptable?
It’s naturally gluten-free. For dairy-free, simply substitute the butter for a plant-based alternative (like olive oil or vegan butter) and use a non-dairy milk like unsweetened almond or oat milk instead of cream. The result will still be wonderfully flavorful thanks to the andouille.
Andouille Sausage And Egg Scramble
Make a quick and flavorful Andouille Sausage and Egg Scramble in just 20 minutes. Perfect for a protein-packed breakfast or brunch. Get the easy recipe now!
Ingredients
For the Ingredients
-
4 large eggs
-
2 links andouille sausage (about 150 g, sliced into ¼-inch rounds)
-
1 tbsp unsalted butter
-
1 tbsp olive oil or neutral cooking oil
-
¼ cup diced yellow onion
-
¼ cup diced red bell pepper
-
¼ cup diced green bell pepper
-
1 clove garlic (minced)
-
2 tbsp whole milk or heavy cream
-
¼ tsp smoked paprika
-
¼ tsp black pepper
-
Pinch salt (taste after cooking, as the sausage is salty)
-
1 tbsp chopped fresh chives or parsley (for garnish)
Instructions
-
Start by prepping all your ingredients. Crack the eggs into a medium bowl, add the milk or cream, smoked paprika, and black pepper. Whisk vigorously until the mixture is smooth, pale, and frothy—this should take about a minute. Set this aside near the stove. Slice the andouille sausage into rounds and dice your onion and bell peppers into small, even pieces so they cook uniformly. Mince the garlic and chop your fresh herbs for garnish.01
-
Place your skillet over medium heat and add the olive oil. Once the oil shimmers, add the sliced andouille sausage in a single layer. Let it cook for 2-3 minutes without moving it, until it’s nicely browned on one side and has rendered some of its red-colored fat into the pan. This fat is pure flavor gold! Flip the slices and cook for another 1-2 minutes until the other side is browned. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pan.02
-
To the same skillet with the sausage drippings, add the diced onion and bell peppers. Sauté them for about 4-5 minutes, stirring occasionally, until they have softened and the onions become translucent. You’ll notice the peppers will brighten in color. Add the minced garlic and cook for just 30 more seconds until fragrant—be careful not to burn it, as burnt garlic turns bitter.03
-
Reduce the heat to medium-low. Add the tablespoon of butter to the pan and swirl it around until melted. This combines the rich butter flavor with the smoky sausage drippings. Now, return the cooked andouille sausage to the skillet and stir everything together to warm the sausage through.04
-
It’s egg time! Pour your whisked egg mixture evenly over the sausage and vegetables in the skillet. Let the eggs sit undisturbed for about 20-30 seconds to start setting on the bottom. Then, using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked eggs to flow to the hot surface of the pan. Continue this slow, gentle pushing and folding motion.05
-
Keep folding the eggs for another 3-5 minutes. You’re aiming for large, soft curds. The eggs are done when they are mostly set but still look a little wet and glossy—they’ll continue to cook from residual heat after you take them off the stove. This is the key to avoiding dry eggs. Now is the time to taste and decide if you need any additional salt, remembering the sausage is quite salty.06
-
Immediately transfer the scramble to serving plates. The moment you do, sprinkle the freshly chopped chives or parsley over the top. The green herbs add a pop of color and a fresh flavor that beautifully cuts through the richness of the eggs and sausage. Serve it hot right away for the best texture and flavor experience.07
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