Homemade Maple Sausage with Parmesan Scrambled Eggs

It's not too often that I really get a chance to make a homemade breakfast for everyone, except for the occasional day off and special occasions like birthdays and anniversaries.  Usually it's the usual pre-cooked bacon and ready made pancake mix that is considered "home cooked".  Every time we go to our favorite breakfast joint I usually get some pancakes and dip my sausage and bacon in the warm maple syrup.  Well, you can buy sausage already done for you in the supermarket, and even some with maple flavoring, but why do that when making it at home is so easy.  I like to do patties since it's a lot quicker and I don't have to special order some edible sausage casings.  Jennifer loves Parmesan so I figured adding them to some eggs would be a winner.

For the Sausage Patties:
1 Lbs Ground Pork
3 Tbs Maple Syrup
1 tsp Smoked Paprika
1 tsp Dried Sage
1 tsp Granulated Garlic
1 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Fennel Seeds
1/4 tsp Freshly Ground Pepper
Pinch Dried Red Pepper Flakes

For the Eggs:
6 Eggs
1/4 Cup Freshly Grated Parmigiano Reggiano, Plus More to Top Eggs
3 Tbs Milk
1 Tbs Unsalted Butter
1 tsp Kosher Salt
1/2 tsp Freshly Ground Pepper

In a medium glass or plastic bowl combine all the ingredients for the sausage patties, mix really well.  Make about 6 balls and form into patties, they key here is even sizes or it won't cook evenly.  Place on a plate and cover with plastic wrap and let sit in the refrigerator overnight for the flavors to meld and so the patties hold their shape.  The next day remove from the fridge and allow to come to room temperature, about a half hour.  Get a good cask iron skillet and set over medium heat.  When the skillet has had a chance to heat up add the patties.  There should be enough fat in the pork so no oil should be needed to cook the patties.  Add patties to the pan, cover and cook for about 4 or 5 minutes per side or until cooked through, you want to watch the heat here as the maple will have a tendency to burn.  Covering the pan will help steam the pork which will cook it through and keep it moist.  While the sausage is cooking you will want to turn your attention to the eggs.

Set a medium non-stick skillet over medium heat.  In a bowl combine the eggs, milk, salt and pepper.  Whisk for a couple of minutes so air can allow the eggs to increase their volume a bit.  Add half the Parmesan cheese and whisk briefly to combine.  Melt the butter in the skillet and add the eggs.  Whisk around constantly till the eggs are cooked but still have a soft texture to them, about 5 to 7 minutes.  Plate with sausages and top eggs with remaining shaved cheese.  Serve hot.