Sausage Scramble with Sausage Gravy

Ingredients

• 12 largeeggs
• 1,065 ml (4½ cups), dividedmilk
• 75 g (½ cup)onion, finely chopped
• 60–120 ml (¼–½ cup)oil
• 907 g (32 oz)frozen diced hash brown potatoes
• 4large biscuits, each cut into 16 pieces
• 340 g (3 cups), gratedsharp cheddar cheese
• 3 tbspdiced green chillies
• 2 × 340 g (2 × 12 oz)hot sausage rolls
• 40 g (⅓ cup)plain flour
• 113 g (1 stick)butter
• ½ tspsalt
• 1 tspblack pepper
• ¼ tspcayenne pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Crisp the potatoes

   For the scramble, heat the oil in a large frying pan over a medium heat. Cook the potatoes until crisp, seasoning to taste, then transfer them to a plate and set aside.

3. 3

   Cook the sausage

   In a separate large frying pan, cook the sausage without draining off the rendered fat.

4. 4

   Whisk the eggs

   Whisk the eggs with 120 ml (½ cup) of the milk in a medium bowl. Pour the mixture into the pan used for the potatoes.

5. 5

   Combine the scramble

   With a slotted spoon, add half the cooked sausage to the eggs, along with the onion, green chillies, 3 cups of the potatoes, 2 cups of the cheese and the biscuit pieces. Stir and cook over a low heat for 3 minutes; the mixture will still be liquid.

6. 6

   Prepare the tin

   Spray a bundt tin generously with non-stick spray.

7. 7

   Add the cheese

   Scatter ½ cup of grated cheese over the bottom of the bundt tin.

8. 8

   Fill the tin

   Pour in the egg mixture and scatter the remaining cheese over the top.

9. 9

   Bake the scramble

   Bake for 35–40 minutes.

10. 10

    Start the gravy

    For the gravy, add the butter to the remaining sausage and cook over a low-to-medium heat.

11. 11

    Cook the flour

    When the butter has melted, stir in the flour and cook for 2–3 minutes.

12. 12

    Thicken the gravy

    Gradually stir in the remaining 950 ml (4 cups) of milk. Add the salt, pepper and cayenne, then cook, stirring occasionally, until thickened.

13. 13

    Turn out the scramble

    When the sausage scramble is done, remove it from the tin and place it on a serving plate.

14. 14

    Serve with gravy

    Spoon the sausage gravy over the scramble and serve hot.

What is sausage scramble?

This is a baked breakfast casserole arranged in a bundt tin, then served with sausage gravy. It brings together familiar American-style breakfast ingredients: eggs, sausage, potatoes, biscuits and cheese.

The method layers crisped potatoes and a briefly cooked egg mixture before baking, while the gravy uses the remaining sausage. The result is a substantial centrepiece with a creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2100 calories, 76g protein, 98g carbs, 160g fat.

The eggs, sausage and cheddar supply much of the protein, while the potatoes, biscuits and flour contribute most of the carbohydrates. Sausage, cheese, oil and butter make this a particularly rich dish; balance a serving with salad or fruit and use a moderate amount of gravy.

Choosing the ingredients

Sausage: Hot sausage provides the seasoning for both the scramble and its gravy. Keeping the cooking fat in the pan gives the flour and butter mixture a savoury base.

Potatoes and biscuits: Diced frozen hash browns are convenient and crisp in a frying pan. Cutting each biscuit into small pieces helps distribute them through the egg mixture.

Crisping the potatoes

Potatoes: Give them room in the pan so they can brown rather than steam; cook in batches if the pan is crowded. Transfer them to a plate once crisp, as they will soften somewhat in the bake.

Getting the bake right

Egg mixture: The brief three-minute stovetop cook is only a head start, so the mixture is expected to remain liquid before it goes into the tin.

Doneness: Bake for the stated 35–40 minutes. The recipe gives no additional visual test, so check that the centre is set before turning it out.

Making smooth sausage gravy

Roux: Cook the flour with the melted butter and sausage for 2–3 minutes, stirring so it is incorporated and cooked through.

Milk: Add it gradually while stirring to help keep the gravy smooth. Continue cooking and stir occasionally until it thickens.

Serving the scramble

Serve the scramble hot with the gravy spooned over the top, or offer the gravy separately so everyone can choose how much to add.

A fresh, lightly dressed salad or some sliced fruit makes a useful contrast to the rich eggs, sausage, biscuits and cheese.

Recipe notes & tips

• Use a slotted spoon to leave excess sausage fat behind when adding the sausage to the eggs.
• Spray the bundt tin generously so the baked scramble is easier to release.
• Grate the cheddar before starting so it is ready to divide between the tin and filling.
• Add the milk to the gravy gradually, stirring as you pour.
• Serve the gravy soon after it thickens, as it will continue to firm up as it stands.

Variations

• Milder sausage: Use mild sausage in place of hot sausage for a gentler flavour.
• More heat: Increase the cayenne slightly if you want a spicier gravy.
• Different cheese: Swap some or all of the cheddar for another good-melting cheese.
• Fresh chillies: Use finely chopped fresh green chillies instead of the diced chillies.
• Herb finish: Scatter chopped spring onion over the dish just before serving.

Common mistakes to avoid

• Crowded potatoes: They can steam rather than crisp; cook them in batches if needed.
• Draining the sausage: The recipe relies on the sausage fat for the gravy; leave it in the pan.
• Adding milk all at once: The gravy is more likely to turn lumpy; pour it in gradually while stirring.
• Skipping the tin spray: The scramble may stick; coat the bundt tin generously.
• Overcooking the flour: Cook it for 2–3 minutes, stirring, rather than letting it brown heavily.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat portions until piping hot, with a splash of milk stirred into the gravy if it has thickened in the fridge.

Frequently asked questions