Excellent Gluten Free Breakfast Scramble

My days start with fresh brewed coffee at 6am...and breakfast is sometimes an oversight until mid-morning when my hands start to shake a little.  I think for Celiac's, it is so easy to get caught up not eating or eating prepared foods most of the time.  They are pre-packaged and ready to take along with you.  I am fortunate that I get to eat breakfast at home most days and my 3 year old loves to share.  This scramble is just right for 2 people and hits the spot when I need some protein...and flavor! 

Tools:
Medium size Frying Pan
Cooking Spray
Small Spatula
Medium Kitchen Knife
Cutting Board
1/2 Cup Measure


Ingredients:
1/2 Cup (Insernio's)Chicken Breakfast Sausage
1/4 Red Pepper Diced
2 Slices Yellow Onion Sliced
7 Eggs
Ground Black Pepper
1/4 Cup Grated Extra Sharp Cheddar Cheese or Goat Cheese
Handful of torn Cilantro Leaves

• Preheat your medium frying pan over medium heat and spray with cooking spray.
• Cut off one end of the chicken sausage pkg and squeeze it into the 1/2 cup measure.
• Dump into the hot pan.  Break it up with your spatula.
• Dice your vegies and add straight to the chicken sausage.
• Stir well, breaking up larger chunks of meat. 

• Turn heat to high, cover with a lid and let steam for about 4 minutes.
• Uncover and let the vegies caramelize over the high heat for about 5 minutes stirring frequently.
• Reduce heat back to Medium and crack eggs straight into meat and vegies. Add Ground Black Pepper & Stir well.
• Keep stirring from bottom to top. Be sure eggs do not get brown and overcooked.
• Turn off heat when they are a little undercooked.
• Shred your cheese and tear your cilantro leaves from the stems.
• Place scramble into your dishes and adorn with cheese and cilantro.

This recipe has lots of vegies...just the way I like it! I toasted some Rudi's Gluten Free Bread with mine! 

Enjoy!!