Sausage Scramble

Sausage Scramble

Bob Evans(R) 0

"Home fries, sausage and eggs are always a welcome sight in the morning. This complete meal cooks a whole country breakfast in one big skillet."

Ingredients 20 m {{adjustedServings}} servings 440 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 324 mg
  • 108%
  • Sodium:
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In large skillet over medium heat, crumble and cook sausage, potatoes and green peppers until sausage and potatoes are brown.
  2. In small bowl, combine eggs and milk until well mixed. Pour over sausage and potato mixture, stirring gently until eggs are cooked.
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Chef John's Sausage and Egg Pizza

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  • Optional
  • Sprinkle shredded Parmesan or cheddar cheese on top before serving.
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Reviews 24

  1. 27 Ratings


Very good, easy to prepare. What I like about it is that you can add ings. to suit the company or family taste. I added onion and some "rooms" and sprinkled with a bit of shredded cheese at serving time. I often make this for a dinner in the evening as we like "breakfast food" anytime of the day, especially in colder months.


This is a hit in my house. I cook the potatoes first, seasoning them with salt, pepper, garlic powder and chili powder. I remove them from the pan to cook the sausage. Then I throw them back in and warm everything up together before I add the eggs. Right at the end I stirred in shredded cheddar cheese, then topped it with some shredded parmesan. The leftovers usually don't last long.

Sarah Jo

I cut this recipe in half. I did not use Bob Evans brand sausage or diced potatoes, it was whatever brand I had. (I had a random half roll of breakfast sausage in my freezer and a half empty package of frozen hash brown potatoes in my freezer tp use so this recipe was perfect). I used red pepper instead of green (we don't care for green) and I threw in some chopped sweet onion and fresh minced garlic. I did cook this in my cast iron skillet--I browned the sausage first, drained off the fat, then threw in the chopped vegetables and frozen potatoes with a big pat of butter. My husband and kids used this as a filling for breakfast burritos, topping with shredded cheese, reduced fat sour cream and homemade salsa. Very quick and hearty breakfast.