Cajun Egg Sandwiches

(2 ratings)
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Scrambled eggs, smoked sausage and spicy diced tomatoes served on toasted English muffin halves

  • PAM® Original No-Stick Cooking Spray
  • 1 cup cut-up turkey smoked sausage
  • 1/4 cup sliced green onions
  • 1 large clove garlic, minced
  • 1-1/2 cups Egg Beaters® Original
  • 3 tablespoons fat free milk
  • 1/8 teaspoon ground black pepper
  • Dash ground red pepper
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 3 large English muffins, split, toasted
  • Hot pepper sauce, optional
  1. Spray medium skillet with cooking spray. Add sausage; cook over medium heat 3 minutes, or until lightly browned, stirring occasionally. Add onions and garlic; cook 1 to 2 minutes, or until garlic is tender.
  2. Beat Egg Beaters, milk, black pepper and red pepper in medium bowl with wire whisk until well blended; pour into skillet. Add sausage; cook until Egg Beaters are almost set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Meanwhile, heat tomatoes in small saucepan over medium heat, stirring occasionally.
  3. Spoon about 1/3 cup of the egg mixture over each muffin half; top with about 1 tablespoon tomatoes. Serve with hot pepper sauce, if desired.
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Nutrition Information
Calories: 156 View complete nutrition information
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