SERVINGS: 6
NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 22 MINUTES
COOK TEMPERATURE: BROIL
MACROS:
Fat: 67%
Carbs: 6%
Protein: 27%
PER SERVING:
Calories: 311
Total Fat: 23 g
Total Carbs: 5 g
Net Carbs: 4 g
Fiber: 1 g
Sugar: 3 g
Sugar Alcohol: 0 g
Protein: 21 g
Ingredients
½ pound bulk breakfast sausage
8 large eggs
½ cup half-and-half
½ teaspoon kosher salt
1 cup chopped bell pepper
½ cup chopped onion
¼ cup chopped fresh cilantro or parsley, plus more for serving
1 jalapeño, seeded and diced, or 1 (4.5-ounce) can mild green chiles, drained
1 teaspoon ground cumin
1 cup shredded Mexican cheese or pepper jack cheese
Directions
SET THE OVEN RACK 6 inches below the broiler. Preheat the broiler on high.
Heat a large ovenproof skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring, until it is about halfway cooked, 4 to 5 minutes.
Meanwhile, in a large bowl, beat the eggs, half-and-half, and salt together. Set aside.
Add the bell pepper, onion, the ¼ cup chopped cilantro, jalapeño, and cumin to the sausage. Cook
stirring, until the vegetables have wilted and the sausage is cooked through, 3 to 4 minutes.
Turn the heat to medium-low. Pour the egg mixture into the skillet and stir a few times, until the eggs have cooked a little.
Shake the pan to redistribute the eggs evenly. Sprinkle the cheese on the eggs. Place the skillet under the broiler until the cheese has melted and the eggs have cooked through, 3 to 4 minutes.
Remove the pan from the oven. Cover and allow the eggs to finish cooking for 2 to 3 minutes. Sprinkle with additional cilantro. Cut into wedges and serve.
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