Mexican Scrambled Eggs with Sausage

             Entire batch shown

I wanted to use up the last of some cilantro in my fridge while it was still nice and fresh so I created some scrambled eggs with a Mexican twist today.  Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”.  It just added a nice flavor layer.  Many lovers of real spicy food will want to use even more I suspect.  I used a local Texas smoked sausage. I would  have use a link of chorizo but did not have any on hand.  The brand of sausage I use most often is Meyer’s, made in Elgin, TX.  I love it for such things as it has a nice smoky flavor but is not too heavy with garlic.  So much smoked sausage is inundated with garlic and I’m not so fond of that in every recipe.  These were delicious!  We both gave them a thumb’s up (and you guys know I’m not that fond of eggs to begin with)!  This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well (using ghee for the butter here).

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.


5 large eggs beaten

Dash onion powder

1 link good quality, lean smoked sausage, chopped

¼ c. cilantro, chopped coarsely

½ seeded jalapeno, chopped very fine

2 T. butter or ghee to cook eggs.

VARIATION:   Use chorizo, removed from casing instead of smoked sausage.  Can ber made without the sausage, which would also be delightful.

DIRECTIONS:  Beat the eggs with the onion powder in a mixing bowl and set aside.  Chop the sausage, cilantro and jalapeno.  Lightly brown the sausage in a non-stick skillet over medium-high heat.  Add the jalapeno and cook 1 minute, stirring constantly.  Add the butter to melt and then stir in the cilantro.  Lower heat to medium.  Slowly pour the eggs over the sausage mixture as evenly as possible.  Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges.  When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen.  Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness.  Remove from heat and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium



2 thoughts on “Mexican Scrambled Eggs with Sausage

  1. Scrambled eggs are really versatile and so quick to cook, you can add all sorts of things to them. I hadn’t thought of cilantro, or coriander as we call it here in the UK so that’s a new one to try.

    1. They are indeed versatile. I have a lot of EGG recipes in that category, if yo want to have a look see. some with creamy sauces on top. 🙂 I think you’ll like this version, MagsMagenta. 🙂

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s