Mark's Breakfast Scramble
Mark Steines is showing you a clever way to use your leftovers in the refrigerator by making a breakfast scramble.


  • 5 Eggs, Beaten
  • 1 Cup Chicken Sausage, Cooked
  • 1 Cup Asparagus, Chopped
  • 1 Tomato, Chopped
  • 2 Cups diced and boiled sweet potatoes
  • Garlic Salt, to taste
  • 2 ½ TBS Earth Balance Butter
  • Field Roast Chao Slices or Daiya Cheese

Breakfast Scramble


1. In large bowl, beat together eggs and milk. Stir in cooked sausage, asparagus, tomato, potato cubes, and garlic salt.

2. Melt butter in large frying pan over low heat. Add eggs, and stir constantly. Continue until the eggs are fully cooked, about 5 minutes.

3. Sprinkle with cheese and serve warm!

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