Jumbutt Skillet Scramble Recipe - Allrecipes.com
Jumbutt Skillet Scramble Recipe
  • READY IN 40 mins

Jumbutt Skillet Scramble

Recipe by  

"My grandmother used to make Jumbutt when we were young (I am sure I spelled it wrong). It is so easy, the amounts are very flexible and you can make a lot of substitutions based on taste -- pretty much goof-proof. We used hot dogs instead of sausage when we were kids. You can also use kielbasa."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned and crumbly, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside.
  2. Place the potatoes, green peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2009

This is an easy, stick-to-your-ribs meal. However, I would recommend one change. If you use raw potatoes, the peppers burn before the potatoes are cooked through. I microwaved the potatoes for a several minutes, and then I peeled and sliced them. Cook the potatoes on medium high heat, then turn down the heat and add the peppers and sausage.

Most Helpful Critical Review
Sep 01, 2009

We used turkey sausage and cut out the eggs (husband doesn't like them). It was just like a kabob to us. Might make it again with the eggs to see if it helps. Potatoes needed more time to cook, they were a bit raw.


17 Ratings

Mar 21, 2011

I used ground pork (cheaper by the pound than buying pre-seasoned "rolls of pork sausage or sausage links) that I seasoned using a seperate recipe for italian sausage. I used two red bell peppers and omitted the green (we just don't care for them), I used the last two organic red potatoes I had on hand (that I parboiled quickly--as I just stink at hashbrown potatoes when the potatoes are raw) and because I had extra vegetables I needed to use, I also added in fresh minced garlic, chopped onion, sliced mushrooms and right before adding the eggs, chopped tomato. Right before serving, I sprinkled the skillet with sharp white cheddar. Very cheap to make and I was able to stretch my skillet to feed four extra hungry people and make it a little healthier to boot. GREAT brinner side. I topped mine with a little homemade salsa. VERY, very filling. I am quite thankful for this recipe as it really saved my behind today.

Mar 12, 2009

I made this 20 years ago using hotdogs in place of sausage. An Italian friend taught me the recipe back then. I was looking for something simple to make for dinner tonight and came across this recipe. I had forgotten all about this dish. I'd never heard it called by this name though. Whatever it's called it's simple and satisfying. Thanks for the reminder.

Mar 23, 2012

This is "giambotta" in Italian, which is where I would guess the "Jumbutt" came from. It is one of those recipes where you may throw just about anything in the pan. Leftover cooked meat, any vegetables, eggs (or not)--whatever. We always toss in some peppers, onions, pepper, fresh basil and oregano, but it's not absolutely necessary. It's great however you like it.

Mar 10, 2009


Sep 26, 2011

My husband loves this! I usually make it with a little less bell pepper, but I throw in other things like a zucchini or a couple chile or jalapeno peppers.

Apr 14, 2009

I used Turkey sausage to make it a bit healthier but other than that I followed the recipe. I served this for my in-laws and they really liked it. I liked the combination of everything in one dish. I'll keep this one around for sure.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 208 mg
  • 69%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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