Low Sodium Scrambled Eggs with Sausage
Start your day on a flavorful and heart-healthy note with this Low Sodium Scrambled Eggs with Sausage recipe! Combining fluffy, perfectly-cooked eggs with savory low sodium turkey sausage, this dish is a delicious and guilt-free option for breakfast or brunch. Made with a touch of unsalted butter and low sodium milk, the scrambled eggs boast a creamy texture while keeping your sodium intake in check. The recipe is quick and easy, taking just 20 minutes from prep to plate, and is finished with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for two servings, this meal is ideal for those watching their sodium levels without sacrificing taste. Serve alone or pair with whole-grain toast and fresh fruit for a well-rounded, nutrient-packed start to the day!
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Ingredients
- 4 large eggs
- 2 links low sodium turkey sausage
- 2 tablespoons low sodium milk
- 1 tablespoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 as needed cooking spray
Directions
Step 1
Start by preparing the low sodium turkey sausage. Slice the sausage links into bite-sized pieces.
Step 2
In a non-stick skillet, lightly coat with cooking spray and place over medium heat.
Step 3
Add the sausage pieces to the skillet and cook for about 3-4 minutes, stirring occasionally, until they are browned and cooked through. Remove from the skillet and set aside.
Step 4
In a medium bowl, crack the eggs and add the low sodium milk. Whisk together until the yolks and whites are well combined and the mixture is a uniform color.
Step 5
Add the freshly ground black pepper to the egg mixture and whisk again.
Step 6
In the same skillet used for the sausage, melt the unsalted butter over medium-low heat. Ensure the entire surface is coated.
Step 7
Once the butter is melted and starting to bubble, pour in the egg mixture.
Step 8
Using a spatula, gently push the eggs from the edges towards the center as they begin to set, forming soft curds. Continue this process until the eggs are mostly set, but still slightly runny, about 3-4 minutes.
Step 9
Add the cooked sausage pieces to the eggs and gently fold them in to combine.
Step 10
Remove the skillet from the heat. The residual heat will finish cooking the eggs to a creamy consistency.
Step 11
Transfer the scrambled eggs and sausage to serving plates.
Step 12
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
| Serving size | (404.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 620.0 |
| Total Fat 42.1g | 0% |
| Saturated Fat 16.5g | 0% |
| Cholesterol 866.2mg | 0% |
| Sodium 671.3mg | 0% |
| Total Carbohydrate 5.4g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 2.4g | |
| Protein 53.6g | 0% |
| Vitamin D 179IU | 0% |
| Calcium 206.9mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 718.2mg | 0% |
Source of Calories