Passion for Pork

Spicy Maple Pork and Egg Scramble

Dan Clapson - Thursday, July 10, 2014

Sausage egg scramble

Sometimes a hot mess can be a good thing. This breakfast plate is not going to ever win any awards for looking pretty, but the sausage is bursting with flavour. Not only that, but this simple recipe can feed 4 people around the breakfast table in under 15 minutes. So, let’s get serious here…you can’t beat that! Try it out this weekend with some family or friends!

What you’ll need…


1 lb ground pork

1 egg

1/3 cup thinly sliced green onions

1 tablespoon sriracha

1 tablespoon maple syrup

2 teaspoons soy sauce (or tamari if gluten sensitive)

2 teaspoons dijon mustard

1 teaspoon chili flakes

1/2 teaspoon ground black pepper


8 eggs

3 tablespoons milk or cream

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 cup diced, fresh tomatoes

1/4 cup thinly sliced green onions (for garnish)



Place all ingredients except canola oil in a medium bowl and mix with hands until combined.

Heat the canola oil in a large pan on high heat. Once nice and hot, add in the pork mixture.

While stirring regularly, let cook until the meat is completely cooked through and parts of the pork mixture begin to caramelize, about 10-12 minutes.

Keep warm on stove until eggs are ready.


Heat a large pan on medium-high heat until hot.

Whisk together the eggs, milk, salt and pepper in a medium bowl.

Once pan is nice and hot, add the eggs and let cook for 30 seconds.

Gently stir around the pan to allow eggs to continue to cook and scramble. After 2 minutes you should have light, fluffy scrambled eggs.

Combine pork mixture, eggs and diced tomatoes in a large serving bowl, top with green onions and serve.

Serves 4

Total cook time…15 minutes