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Cheeseburger-Topped Scrambled Eggs

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Quick Recipe

Prep Time: 5 minutes
Cook Time: 4 minutes
Makes: 2 to 4 servings

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What You Need

2 to 4
fully-cooked turkey breakfast sausage patties (2 to 4 oz.)
2 to 4
EGGS
2 to 4
Tbsp. milk
Salt and pepper
1 to 2
tsp. butter
2
slices American cheese, halved
Ketchup, pickles

Here’s How

  1. HEAT sausage according to package directions; keep warm.
  2. BEAT eggs, milk, salt and pepper in bowl until blended.
  3. HEAT butter in nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds.
  4. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
  5. PLACE sausage patties on microwave-safe plate. TOP evenly with eggs, then with cheese. MICROWAVE on HIGH a few seconds, just to melt cheese. TOP with ketchup and pickles. SERVE immediately.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

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Enjoy

Insider Info

  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

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Nutrition Information

Per Serving

Excellent source: protein and choline

Good source: Vitamin A, Vitamin D and calcium

calories: 225
total fat: 16g
saturated fat: 7g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 237mg
sodium: 588mg
carbohydrates: 3g
dietary fiber: 0g
protein: 17g
vitamin A: 518IU
vitamin D: 48IU
folate: 26mcg
calcium: 186.1mg
iron: 1.4mg
choline: 136.1mg

vitamin C: mg
vitamin E: IU
trans fat: 0.09g
sugars: g
potassium: 154mg
magnesium: 14.23mg
selenium: 19mcg
phosphorus: 206mg
vitamin B12: 0.78mcg
vitamin K: 1.06mcg
vitamin B6: 0.11mg
copper: 0.06mg
vitamin B1 - thiamin: 0.04mg
manganese: 0.03mg
zinc: 1.4mg
vitamin B2 - riboflavin: 0.37mg
vitamin B3 - niacin: 0.09mg
omega 3: 0.10g
omega 6: 1.03g

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