Cooked sausage and bacon turn breakfast into dinner with scrambled eggs, the shelf's ready-to-eat meat doing all the work. This is what you make when time is short and hunger is real, a weeknight meal that comes together in the minutes it takes your pan to heat.

Serves 2. 15 minutes, 12 at the stove.

About 480 calories a serving, 23 g protein, 31 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread while you heat a large skillet over medium-high heat and add 2 tablespoons of butter. When the butter foams, add the entire package of sausage and bacon from the shelf and stir to warm it through, about 2 minutes, breaking up the sausage as it heats.
2. Crack 6 large eggs into a bowl, beat them with a fork until the whites and yolks mix, and pour them into the pan with the warm meat. Stir gently with a spatula, scraping the bottom as the eggs begin to set, until they are soft and creamy, about 4 minutes.4 min
3. Season the eggs with salt and pepper to taste. Divide the scrambled eggs between two plates and serve with the hot toast on the side.

Note Swap the toast for rice or pasta if you prefer. Leftovers keep in the fridge for one day, reheated gently in a low skillet. Serve with hot sauce, salsa, or sliced tomatoes on the side.