Sautéed Sausage & Veggies with Fluffy Scrambled Eggs

Heat olive oil in a pan over medium heat.

Add the sliced sausage and cook for 3-5 minutes until browned.

Add the bell pepper, onion, and mushrooms, then season with garlic powder, smoked paprika, salt, and black pepper.

Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

Cook the Scrambled Eggs:

In a bowl, whisk the eggs with a pinch of salt and pepper.

Heat butter in a separate pan over low-medium heat.

Pour the eggs into the pan and stir gently with a spatula, cooking until the eggs are soft, fluffy, and slightly creamy.

Assemble & Serve:

Plate the scrambled eggs and top with the sautéed sausage and vegetable mixture.

Serve warm and enjoy!

Serving and Storage Tips: