Ingredients:

  • 1 Tbsp Neutral Cooking Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Bell Peppers (Mixed colours), diced
  • 450 g Ground Breakfast Sausage (Pork or Turkey)
  • 2 cloves Garlic, minced
  • 1 cup Fresh Spinach, loosely packed (Optional)
  • 2 tsp Chilli Powder (Mild/Medium)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 12 Large Eggs
  • 2 Tbsp Milk or Half-and-Half (Optional)
  • 1 cup Shredded Cheddar or Monterey Jack Cheese, divided
  • 12 Flour or Corn Tortillas (Taco size)
  • Fresh Salsa or Hot Sauce, To taste
  • Fresh Coriander (Cilantro), Chopped (Optional)

Instructions:

  1. Chop and Measure: Dice the onion and peppers, mince the garlic. Combine all ingredients for the spice blend (chilli powder, cumin, paprika, oregano, salt, pepper) in a small dish.
  2. Whisk the Eggs: Crack the 12 eggs into a large bowl. Add the milk/half-and-half, 1/2 tsp of salt, and 1/4 tsp of pepper. Whisk vigorously until the mixture is pale yellow and slightly foamy.
  3. Brown the Sausage: Heat 1/2 Tbsp of oil in the large frying pan over medium-high heat. Add the ground sausage and break it up vigorously. Cook until fully browned and drain off any excess fat. Remove the sausage and set aside.
  4. Sauté the Vegetables: Reduce the heat to medium. Add the remaining oil to the pan. Add the diced onions and peppers. Sauté for 5-6 minutes until softened and beginning to sweeten.
  5. Toast Spices and Add Flavour: Add the minced garlic and the entire spice blend to the vegetables. Cook, stirring constantly, for 1 minute until fragrant (This step 'blooms' the spices).
  6. Combine the Base: Return the cooked sausage to the pan with the vegetables. Stir well to ensure the meat is fully coated in the spices. Stir in the spinach (if using) until wilted.
  7. Cook the Eggs: Reduce the heat to low-medium. Pour the whisked egg mixture over the sausage and vegetable base.
  8. Scramble Gently: Let the eggs set for about 30 seconds around the edges, then use a spatula to push the cooked egg toward the center, tilting the pan to allow raw egg to flow underneath. Repeat this process until the eggs are mostly set but still slightly wet (crucial for reheating consistency).
  9. Finish with Cheese: Turn off the heat. Stir in 3/4 cup of the shredded cheese until just melted and incorporated. Season to taste.
  10. Cool Rapidly: Immediately transfer the entire scramble mixture onto a wide, shallow tray or baking sheet to cool down quickly, stopping the carry-over cooking.
  11. Portion and Store: Once the scramble is cooled to room temperature (about 10 minutes), divide the mixture evenly among the six airtight meal prep containers. Refrigerate immediately for up to five days.