MEAT-LOVER’S SCRAMBLED EGGS

MAKE A SPICED-UP VERSION OF THESE SPECIAL SCRAMBLED EGGS USING HOT ITALIAN-STYLE SAUSAGE OR UNCOOKED CHORIZO (CASINGS REMOVED) IN PLACE OF THE BULK SAUSAGE.

START TO FINISH 20 minutes

• 6 eggs
• ⅓ cup milk or half-and-half
• Dash black pepper
• 4 oz. bulk pork sausage
• 3 slices bacon, chopped
• ⅓ cup diced cooked ham
• Salsa (optional)

1. In a bowl whisk together eggs, milk, and black pepper.

2. In a large skillet cook sausage and bacon over medium heat until sausage is browned and bacon is crisp. Remove from skillet and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Pat sausage and bacon with paper towels to remove additional fat.

3. Add egg mixture to the reserved drippings in skillet. Cook over medium heat, without stirring, until mixture begins to set. Sprinkle with sausage, bacon, and ham. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but still glossy and moist. Remove from heat. If desired, serve with salsa. MAKES 3 SERVINGS.

PER SERVING 191 cal., 14 g fat (6 g sat. fat), 384 mg chol., 382 mg sodium, 2 g carb., 0 g fiber, 14 g pro.