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Eggs with Kielbasa

Looking for a hearty breakfast? Then check out this delicious egg dish cooked with sausage - ready in 20 minutes.

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 (3) 2 Reviews
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  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4

Ingredients

2
teaspoons vegetable oil
1/2
lb fully cooked kielbasa sausage, cut lengthwise in half, then cut crosswise into slices
1
large onion, sliced
1
medium green bell pepper, thinly sliced
8
large eggs
1/2
cup milk
1/4
teaspoon salt
1/8
to 1/4 teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
  • 2 Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until blended.
  • 3 Pour egg mixture over kielbasa mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

EXPERT TIPS

Expert Tips

Kielbasa is a smoked Polish sausage that's usually made from pork, although beef can be added. It comes in a horseshoe-shaped ring that’s about 1 1/2 inches in diameter.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
460mg
460%;
Sodium
810mg
810%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
10%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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