Mexican · Breakfast
Eggs Scrambled With Turkey Sausage
Soft scrambled eggs folded with browned turkey sausage, sautéed onion, jalapeño, and tomato, finished with cilantro. Mexican-style cumin and chili powder provide mild savory heat. Served with a warm corn tortilla.
$4
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
419Calories
35.8gProtein
23.6gFat
17.2gCarbs
3.9gSugar
3.4gFiber
1089mgSodium
582mgChol
7.2gSat Fat
708mgPotassium
112mgCalcium
3.5mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
spice-route
breakfast
gluten-free
low-calorie
Instructions
1
Prep
Remove the casing from the turkey sausage and crumble the meat. Dice the onion, jalapeño, and tomato. Whisk the eggs in a small bowl until fully combined.
2
Sauté
Heat the vegetable oil in a nonstick skillet over medium heat. Cook the crumbled turkey sausage for 4 minutes, breaking it up with a spatula, until no pink remains and edges brown lightly.
3
Cook
Add the diced onion, jalapeño, cumin, and chili powder to the skillet over medium heat for 1 minute, stirring often, until the spices become fragrant.
4
Scramble
Pour the whisked eggs into the skillet over medium-low heat. Cook for 2 to 3 minutes, folding gently with a spatula until curds set softly. Fold in the tomato and cilantro, then warm the corn tortilla in a dry skillet for 20 seconds per side and serve alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g turkey breakfast sausage
- 44 large eggs
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp jalapeño
- 11 small tomato
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp chili powder
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 corn tortilla (6-inch, about 1 oz/28g)
