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Cajun Scrambled Eggs

Source of Recipe

From "The Breakfast Bible" by Kate McMillan


List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ ½ red bell pepper, seeded and diced
â—¦ 6 ounces andouille sausage, halved lengthwise and sliced
â—¦ 1 tablespoon unsalted butter
â—¦ 8 large eggs beaten with 2 tablespoons whole milk
â—¦ Salt and freshly ground black pepper
â—¦ ¼ cup shredded Monterey Jack cheese
â—¦ 2 green onions, white and pale green parts, thinly sliced


Recipe

In a large nonstick frying pan, warm the olive oil over medium-high heat. Add the bell pepper and sausage and cook, stirring frequently, until the pepper is soft and the sausage is browned, about 5 minutes.

Reduce the heat to medium-low and add the butter to the pan, swirling the pan until the butter melts. Season the egg mixture with salt and pepper and pour into the pan. Cook without stirring for 1 minute.

Using a rubber spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan. Cook until the eggs are mostly set, about 3 minutes, then stir in the cheese and green onions. Continue to gently stir until the eggs are set, about 1 minute longer, and serve.

Serves 4