Scrambled Eggs with Sausage

Scrambled Eggs with Sausage

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Rated: 10
  • Makes: 2 servings
  • Start to Finish 10 mins
  • Serving Size: 1 English muffin half and 1-1/2 cups egg mixture
  • Carb Grams Per Serving: 16


  • 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)

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 198 cal., 9 g total fat (3 g sat. fat), 231 mg chol., 524 mg sodium, 16 g carb. (2 g fiber, 4 g sugars), 14 g pro.

Diabetic Exchanges

Starch (d.e): 1; Medium-Fat Meat (d.e): 1.5