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Chicken Sausage and Fennel Scramble

Photographed by Caitlin Bensel for Sweet July Magazine

A tasty, light breakfast that comes together in 15-minutes.

We love an ingredient that can be used two-ways, and fennel works great here. Saute the fennel to make it caramelized and sweet to complement the sharp gruyere cheese, then garnish with fennel fronds for a herb-y, fresh element.

Recipe:

Chicken Sausage and Fennel Scramble

Start to finish: 15 minutes
Serves 4

Ingredients

  • 1 tbsp olive oil
  • 6 ounces smoked chicken apple sausage (2 sausages), cut into 1/2-inch pieces
  • 1/2 cup thinly sliced fennel (from 1 small fennel bulb), fronds reserved for garnish
  • 1 small shallot, minced (2 tbsp)
  • 10 large eggs, beaten
  • 1/4 cup halved grape tomatoes
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 ounces Gruyere, shredded (about 1/2 cup)

Instructions

  • Heat oil in a large nonstick skillet over medium-high. Add sausage pieces and cook, stirring occasionally; until evenly browned, about 3 minutes. Reduce heat to medium. Stir in fennel and shallot; cook, stirring often, until vegetables begin to soften, about 2 minutes.
  • Reduce heat to medium-low. Stir in eggs, tomatoes, salt, and pepper; cook, stirring often, using a spatula, until eggs resemble small curds and are no longer wet, about 4 minutes. Add Gruyere and cook, stirring constantly, until melted, about 30 seconds. Garnish with fennel fronds and serve immediately.

Ingredients

  • 1 tbsp olive oil
  • 6 ounces smoked chicken apple sausage (2 sausages), cut into 1/2-inch pieces
  • 1/2 cup thinly sliced fennel (from 1 small fennel bulb), fronds reserved for garnish
  • 1 small shallot, minced (2 tbsp)
  • 10 large eggs, beaten
  • 1/4 cup halved grape tomatoes
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 ounces Gruyere, shredded (about 1/2 cup)

Instructions

  • Heat oil in a large nonstick skillet over medium-high. Add sausage pieces and cook, stirring occasionally; until evenly browned, about 3 minutes. Reduce heat to medium. Stir in fennel and shallot; cook, stirring often, until vegetables begin to soften, about 2 minutes.
  • Reduce heat to medium-low. Stir in eggs, tomatoes, salt, and pepper; cook, stirring often, using a spatula, until eggs resemble small curds and are no longer wet, about 4 minutes. Add Gruyere and cook, stirring constantly, until melted, about 30 seconds. Garnish with fennel fronds and serve immediately.
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