I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011. Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!
Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.
Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.
Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.
Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1 more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.
Heat 1 TB oil in the same skillet over med. heat and cook sausages. Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any). scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.
Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5 minutes.
Serve. Drizzle apple cider syrup over potato mixture and sprinkle with parsley.