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Scrambled Eggs with Sausage

MAKES: 2 servings
SERVING SIZE: 1 English muffin half and 1-1/2 cups egg mixture
CARB GRAMS PER SERVING: 16
Rated : 
 by 10 people
Scrambled Eggs with Sausage
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 2
  • 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
  • fiber(g): 2
  • sugar(g): 4
  • pro.(g): 14
  • vit. A(IU): 486
  • vit. C(mg): 3
  • Thiamin(mg): 0
  • Riboflavin(mg): 0
  • Niacin(mg): 1
  • Pyridoxine (Vit. B6)(mg): 0
  • Folate(µg): 44
  • Cobalamin (Vit. B12)(µg): 1
  • sodium(mg): 524
  • Potassium(mg): 244
  • calcium(mg): 222
  • iron(mg): 2
  • Diabetic Exchanges

  • Starch(d.e): 1
  • Medium-Fat Meat(d.e): 2
  • Nonstick cooking spray
  • 2 eggs
  • 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

1. Coat a large nonstick skillet with cooking spray. Preheat skillet over medium heat.

2. In a medium bowl, use a whisk or rotary beater to beat together eggs, broth, and black pepper; stir in sliced sausage.

3. Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.

4. 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.

5. Serve over toasted English muffin halves. Makes 2 servings (1 English muffin half and 1-1/4 cups egg mixture per serving)

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