Squeeze the sausage meat from the casings. Using a sharp knife, slit each turkey sausage lengthwise and peel away the casing. You should hear a slight pop as the casing breaks. The meat will be pink and slightly tacky to the touch. Crumble it into a bowl with your fingers — do not overwork it, just break it into rough, walnut-sized pieces.

Brown the turkey sausage in a large frying pan. Set your pan over a medium-high heat and add one tablespoon of olive oil. Once the oil shimmers and you see the first wisp of smoke, tip in the crumbled sausage. Spread it into an even layer and let it sit undisturbed for a full three minutes — you want a deep golden-brown crust on the underside. You will hear a steady sizzle; if it goes silent, your heat is too low. Stir and break the meat into smaller pieces, then cook for another two minutes until the pieces are uniformly browned and smell deeply savoury. Transfer the cooked sausage to a plate and set aside.

Sweat the vegetables until soft and fragrant. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pan. Tip in the diced red onion and bell peppers. Stir to coat them in the pan juices. You will hear a gentle hiss as they hit the hot oil. Cook for five minutes, stirring occasionally, until the onions turn translucent and the peppers soften. The kitchen will smell sweet and aromatic. Add the grated courgette and minced garlic, then stir well. Cook for another two minutes — the courgette will release moisture that steams the vegetables, and you will see the mixture become glossy and reduced in volume by about half. Season with smoked paprika, dried thyme, salt, and pepper. Add the halved cherry tomatoes and cook for one minute more, just until they start to soften and release their juices.

Whisk the eggs until uniform in colour and slightly frothy. In a large mixing bowl, crack all twelve eggs. Add the milk, a pinch of salt, and a few grinds of black pepper. Whisk vigorously for about thirty seconds — the mixture should look pale yellow, completely homogenous, and have a thin layer of foam on top. This aerates the eggs, giving the scramble a lighter texture.

Combine everything and scramble low and slow. Return the cooked turkey sausage to the pan with the vegetables. Spread everything into an even layer, then pour the whisked eggs over the top. Reduce the heat to low — this is critical. You do not want to hear any sizzling; you want a gentle, almost silent cooking process. Using a silicone spatula, push the eggs from the edges toward the centre every thirty seconds or so. As the eggs set, you will see them change from liquid and shiny to opaque and matte. The curds will be soft and custard-like. This takes about eight to ten minutes. When the eggs are just set but still look moist and slightly glossy — not dry at all — remove the pan from the heat immediately. The residual heat will finish the cooking.

Finish with cheese and fresh herbs. Sprinkle the grated cheddar over the top if using, then cover the pan with a lid for one minute to let it melt. Garnish with chopped chives or parsley. The scramble should be fluffy, with visible pockets of golden sausage and jewel-bright vegetables. Serve immediately, or let it cool completely for meal prep.