Ingredients for Heavenly Scrambled Eggs
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How to Make Heavenly Scrambled Eggs
- Make the Sausage Gravy: In a heavy saucepan over medium heat, brown 1 pound of sausage (removed from casings). Drain off excess grease.
- Whisk in 1/4 cup all-purpose flour and 1 teaspoon salt until smooth.
- Gradually whisk in 3 cups of milk until smooth and thickened, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened to your desired consistency.
- Remove from heat and keep warm.
- Prepare the Eggs: In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and a pinch of black pepper.
- Melt 2 tablespoons of butter in a non-stick skillet over medium-low heat.
- Pour in the egg mixture.
- Cook, stirring gently and frequently, until the eggs are set but still slightly moist (about 5-7 minutes). Do not overcook.
- Stir in half of the warm sausage gravy into the eggs.
- Serve immediately, topped with the remaining sausage gravy. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
36g
Carbs
1g
