Devils Mess Scramble
Breakfast, Diabetic-Friendly, Recipes

The Devil’s Mess: My favorite breakfast scramble


Eggs, andouille, garlic, onions, mushrooms, spinach and red pepper flakes.  What could be better?  In our opinion, the addition of sun dried tomatoes.

I discovered this recipe shortly after Jeff and I started dating, and we both instantly started drooling over it.  Jeff made it one lazy Saturday morning for me, and then again on a long weekend to my parents’ timeshare in Rosarito, Mexico for my birthday that first year — served with mimosas, of course.  It has since become one of my very favorite brunch dishes, and my husband makes it for me at least a couple times a year (like Valentine’s Day last year).  It’s too spicy as-is for our kids, although they could handle it if we eased up on the red pepper flakes.  But, frankly, I love keeping this as a special romantic brunch dish for just the two of us.

This recipe is surprisingly Weight Watchers-friendly for a nice brunch dish.  Yes, it’s 8 PointsPlus per serving, but it is packed with 17 grams of protein and a nice helping of fresh vegetables.

Devil's Mess Scramble
The makings for a perfect breakfast.
Devil's Mess Scramble
Saute mushrooms, onions, salt and pepper in olive oil until lightly golden.
Devil's Mess Scramble
Add sausage and sun dried tomatoes, cook until sausage is browned.
Devil's Mess Scramble
Saute garlic and chile flakes until fragrant, then add spinach.
Devil's Mess Scramble
Devil's Mess Scramble
Cook until spinach is wilted.
Devil's Mess Scramble
Transfer sausage-vegetable mixture to a bowl and wipe pan clean.
Devil's Mess Scramble
Add the eggs to pan.
Devil's Mess Scramble
Scramble just until set, 4 to 5 minutes.
Devil's Mess Scramble
Stir in sausage-vegetable mixture. Serve with hot sauce.
The Devil's Mess Breakfast Scramble
Weight Watchers Info: 8 PointsPlus. Carbohydrates: 7g.
Recipe type: Brunch
Serves: 6
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8 ounces mushrooms, sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup chopped andouille sausage (about 6 oz.)
  • 6 sun dried tomatoes (the kind not packed in oil), soaked in water, chopped
  • 10 large eggs
  • 1 tablespoon minced garlic (about 3 cloves)
  • ¼ teaspoon red chile flakes, or to taste
  • 6 ounces spinach, washed and thoroughly dried (about 2 qts.)
  • Hot sauce
  1. Heat olive oil in a large nonstick frying pan over medium heat. Add onion, mushrooms, salt, and pepper, and stir often until onions are light golden, about 10 minutes.
  2. Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together eggs and 3 tbsp. water.
  4. Reduce heat to medium and add garlic and chile flakes. Stir until garlic is fragrant, about 1 minute. Add spinach to pan and toss with tongs until it has wilted, about 2 minutes. Transfer sausage-vegetable mixture to a bowl and wipe pan clean.
  5. Add eggs to pan and scramble just until set, 4 to 5 minutes, then gently stir in sausage-vegetable mixture. Serve with hot sauce if you like.

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