Kielbasa Egg Scramble

Scrambled Eggs with Coleman All Natural Meats |

A simple, satisfying breakfast smoky Coleman All Natural Meats Kielbasa sautéed and folded into fluffy scrambled eggs.

SERVINGS
2
PREP TIME
5 min
COOK TIME
10 min

INGREDIENTS

  • 6 oz Coleman Kielbasa, sliced into coins
  • 6 large eggs
  • Butter, to taste
  • Salt and black pepper, to taste
  • Sourdough toast, for serving

INSTRUCTIONS

  1. Heat a skillet over medium heat and add a pat of butter. Add the kielbasa coins in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove from heat and set aside.
  2. Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined.
  3. Reduce heat to medium-low and add another pat of butter to the pan. Pour in the egg mixture and let it sit undisturbed for a few seconds.
  4. Using a spatula, gently fold the eggs from the edges toward the center. Continue folding slowly. Remove from heat while they still look slightly underdone; they will finish cooking off the heat.
  5. Fold the kielbasa back into the eggs. Season with salt and black pepper to taste and serve immediately alongside sourdough toast.

Find this recipe at:

https://colemannatural.com/kitchen/kielbasa-egg-scramble/