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Scrambled Eggs with Chorizo Sausage















Trans-fat Free, Low Carb


4 ounces chorizo sausage
6 large eggs
¼ cup milk
¼ teaspoon salt
1 dash black pepper
½ cup tomatoes
peeled, seeded and chopped


Crumble the sausage into an unheated 10-inch skillet.

Slowly cook the sausage for 15 to 20 minutes, stirring occasionally.

Drain off the excess fat.

In a medium bowl beat the eggs, milk, salt and pepper, with a fork.

Pour the egg mixture over the sausage in the skillet.

Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet.

Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion.

Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set.

Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 24668% of calories from fat
 % Daily Value *
Total Fat 19g 28%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 343mg 114%
Sodium 606mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 34g
Vitamin A 12% Vitamin C 5%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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