Scrambled Eggs With Kielbasa Recipes

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until blended.
• Pour egg mixture over kielbasa mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

Steps:

• Cut one pound of kielbasa into circles then into fours. Fry up the cut pieces of kielbasa first then drain off on a paper towel.
• Take 4 eggs with onions (or cheese) along with milk and mix together. Scramble the eggs until formed. Then add the kielbasa pieces into the eggs and mix together.

Steps:

• Heat oil or butter in large skillet (I use my iron skillet).
• Add potatoes slices and cook over medium heat for 5 minutes.
• Add onion slices and stir. Cook for 5 minutes.
• Add garlic, red pepper flakes and Kielbasa.
• Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
• Beat eggs with sour cream and water.
• Add to pan over Kielbasa and potato mixture.
• Cook and stir until eggs are fluffy and cooked.
• Add salt and pepper to taste.
• Serve.

Steps:

• Cook the onion over medium heat in the butter until well browned and soft.
• Add the kielbasa and saute for 2 minutes.
• Add the eggs, and cook as you would scrambled eggs.
• Season with salt and pepper and serve with toast.

Steps:

• Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.
• Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.

Steps:

• wash the mushrooms and cut into slices.
• in a pot add water ( about half way ) and when it starts to boil add the mushrooms.
• cut the onion and the kelbasa into cubes ( if you do not have kelbasa, you can cut two hot dogs into small cubes ) and add the onion to a skillet. when the onion starts to become tender add the kelbasa and cook until the kelbasa becomes crispy.
• drain the mushrooms after 10-15 min and add to the skillet.
• add the eggs and cook everything together.

Steps:

• Heat a 10" skillet on medium heat, add some butter and the chopped kielbasa and warm them up. Do not brown.
• Whisk the eggs with the water.
• Turn the heat up to medium high.
• Pour in the eggs.
• Cook until desired doneness, stirring constantly. Your eggs will be light and fluffy if you do this. Eggs cook very quickly, so this should not take longer than one minute.
• Salt and pepper at the table,.