HEAT sausage according to package directions; KEEP warm.
BEAT eggs, milk, salt and pepper in small bowl until blended.
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. CONTINUE cooking — pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
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.
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.
This recipe is an excellent source of protein and choline, and a good source of vitamin A.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.