The reicpe I used for the breakfast sausage was featured in the march 2010 Cook's Country Magazine. Here is the recipe for the scrambled eggs( which was featured in the July/August Simple and Delicious Magazine:
1/4 cup shredded Parmesan cheese
1/4 cup mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh basil
1 tablespoon butter
In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set. Yield: 4 servings.