My guy will do almost anything to get me to go camping with him, like promise to make breakfast 
for me every morning. And so he took me camping and I woke to the smell of coffee and bacon or sausage each day. While we had decided in advance to go out for breakfast one of the mornings, we changed our minds and he whipped this up instead with some left overs. It actually was one of the best scrambles I’ve ever had and I told him I would document it for posterity’s sake. You can switch out the sausage for some ham or bacon and you could add other herbs, but the bread is the thing. It gives the scramble a wonderful texture and heartiness. It only needs a bit of cheese for flavor so don’t be tempted to dump too much in!
The R & L Scramble
1 tablespoon olive oil
½ cup onion, finely chopped
2 chicken breakfast sausages, sliced thinly
1 cup rosemary bread (or any French or Italian bread) torn into small pieces
4 or 5 eggs, beaten well
¼ cup grated cheddar cheese
1 tablespoon parsley, finely chopped
Kosher salt
Freshly ground pepper
Pour olive oil into a hot cast iron skillet and add the onion. Sauté until softened and add sausage and bread, stirring until bread is slightly toasted. Add eggs and scramble until soft curds form. Remove from heat and add cheese, parsley, and salt and pepper to taste. Makes 2 to 3 servings
Kitchen with a View 