Scrambled Eggs with Sausage and Mushrooms with Gruyere Cheese

I love it when I can make two completely different meals with the same exact ingredients. 
In this case, I made the sausage and mushroom mixture for the quesadillas yesterday. I had about a cup of the mixture leftover after dinner. While I was cleaning up and putting away everything in the fridge, I told my husband he will be getting scrumptious scrambled eggs tomorrow morning.

I woke up the next day and quickly took the mixture out of the fridge. I beat the eggs with salt, half and half and the Gruyere cheese. The scrambled eggs were made in a matter of minutes. I heated a tortilla and served the eggs with leftover tomatillo salsa.

It was a delicious and quick breakfast. I on the other hand, had my usual spelt toast with a dollop of strawberry jam and a chunk of low fat jalapeno cheese. Of course I had a big, huge, delicious cup of coffee with it. I was happy and so was my husband. Sia was happy munching on whole grain pancakes with fresh raspberries and maple syrup. All in all it was a good Saturday morning.

• ½ cup left over mushroom and sausage mixture
• 2 eggs, beaten lightly
• 1 teaspoon half and half
• 1 teaspoon salt
• ¼ cup Gruyere cheese, shredded
• 1 teaspoon olive oil

In a small non-stick frying pan heat the olive oil. Add the mushroom mixture and heat through. Add the salt, half and half and cheese to the beaten eggs. Mix well and add to the frying pan on medium low heat. Stir constantly until the eggs are set but not dry- about 2-3 minutes. Serve with a warm tortilla and the tomatillo salsa.