Recipe courtesy of Bobby Flay
Pasta Scramble with Breakfast Sausage, Kale, Tomatoes and Eggs
40 min
40 min
6 servings
40 min
40 min
6 servings


  • 2 tablespoons canola oil
  • 8 ounces loose breakfast sausage 
  • Pinch dried Calabrian chile flakes 
  • 8 ounces kale, thinly sliced 
  • Kosher salt and freshly ground black pepper 
  • 6 ounces fusilli or corkscrew pasta, cooked al dente and drained 
  • 2 plum tomatoes, seeded and diced 
  • 6 large eggs 
  • 1/3 cup freshly grated Parmigiano Reggiano, plus for serving 
  • 1/2 cup chopped fresh basil, plus for serving 


Heat the canola oil in a large nonstick saute pan over medium-high heat until it begins to shimmer. Add the sausage and chile flakes and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.

Add the kale to the pan, sprinkle with salt, and cook, tossing, until the kale is bright green and just starting to soften, about 5 minutes. Stir in the pasta and tomatoes.

Whisk the eggs until fluffy and season with pepper. Stir the eggs into the pan, season with salt, and cook, stirring, until the eggs coat the pasta and some curds form, about 3 minutes. After the first minute or so, stir in the Parmesan and basil. Taste, and season as necessary. Transfer to a large bowl and garnish with additional cheese and basil. Serve immediately.

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