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Sausage Egg Scramble Recipe
|Canned vienna sausages||8 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1514 Calories from Fat 1111
% Daily Value*
Total Fat 124 g191.1%
Saturated Fat 53.8 g269.1%
Trans Fat 0 g
Cholesterol 1997.2 mg
Sodium 4758.3 mg198.3%
Total Carbohydrates 22 g7.2%
Dietary Fiber 3.2 g12.7%
Sugars 12.2 g
Protein 80 g159.7%
Vitamin A 129.9% Vitamin C 149.4%
Calcium 41% Iron 62.3%
*Based on a 2000 Calorie diet
Brown Vienna sausages in hot butter; reduce heat (to about 320°).
Beat the eggs, milk, salt, and pepper with fork.
(Mix slightly for streaks of yellow and white in eggs; mix well if you prefer eggs of a uniform yellow.) Pour in egg mixture; sprinkle chopped pimiento, green pepper, and onion on top.
When mixture starts to set at bottom and sides, lift cooked portions with wide spatula so uncooked mixture goes to bottom of skillet.
Continue cooking till the eggs are cooked throughout, but still glossy and moist.