Scrambled Eggs with Sausage
Recipe from Diabetic Living

Scrambled Eggs with Sausage

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Servings: 2
Serving size: 1  English muffin half and 1-1/2 cups egg mixture
Total Time: 10 mins
Related Categories: Pork
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    Nonstick cooking spray
  • 2   
  • 2   tablespoons 
    reduced-sodium chicken broth
  •  Pinch 
    ground black pepper
  • 1   ounce 
    cooked turkey sausage, sliced
  • 1/4  cup 
    cherry tomatoes, quartered
  • 2   tablespoons 
    finely shredded reduced-fat cheddar cheese
  • 1   
    whole grain English muffin, halved and toasted
Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.
In a medium bowl, use a whisk or rotary beater to beat together eggs, broth, and black pepper; stir in sliced sausage.
Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until almost set; add tomatoes and cheese. Cook about 1 minute more or until egg mixture is cooked through but is still glossy and moist.
Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)
Nutrition information
Per Serving: cal. (kcal) 198, Fat, total (g) 9, chol. (mg) 231, sat. fat (g) 3, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 14, vit. A (IU) 485.9, vit. C (mg) 2.95, Thiamin (mg) 0.13, Riboflavin (mg) 0.33, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 524, Potassium (mg) 244, calcium (mg) 222.13, iron (mg) 2.16, Starch () 1, Medium-Fat Meat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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