How to cook scrambled eggs with sausage. A hearty breakfast for the whole family: fry eggs and sausage

Step-by-step recipes for simple scrambled eggs with boiled or smoked sausage with different types of cheese and herbs in a frying pan, slow cooker and oven, served tender and spicy

2018-05-22 Yulia Kosich

Grade
recipe

1900

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

14 gr.

Carbohydrates

1 gr.

187 kcal.

Option 1: Classic recipe for scrambled eggs with boiled sausage

Scrambled eggs are very often cooked for breakfast. Which is not surprising. After all, it’s quick and very easy to do. In addition, you can include various ingredients in the composition, which will undoubtedly enhance the taste characteristics of the dish. What ingredients are allowed to be added? Let's try to cook scrambled eggs and sausage.

Ingredients:

105 grams of boiled sausage;
five eggs;
frying pan oil;
a pinch of salt;
several arrows of green onions;
29 grams of cheese;
allspice.

Step-by-step recipe for scrambled eggs with sausage

Cut a piece of boiled sausage into relatively thin short pieces. Get wet from any moisture that appears.

In addition, wash and chop several green onions into small rings. Set aside on a platter.

Grease a non-stick frying pan with a thin layer of vegetable oil. Warm up at medium temperature.

Throw in the prepared sausage. Mix with a spatula and fry for 1-2 minutes until a crust forms.

Just now carefully break all the chicken eggs one by one into a hot frying pan. Do this so that the yolks are not damaged.

Immediately sprinkle with allspice. Add salt. Cover (tightly) with a lid. Fry scrambled eggs with sausage and cheese for 4-5 minutes over low heat.

Depending on the desired consistency, cooking time may vary. If you want to keep the yolk runny, fry the eggs for no more than four minutes. If you prefer “strong” yolks, leave your breakfast on the stove for 5-6 minutes. As for cheese, it is acceptable to use any variety of your choice.

Option 2: Quick recipe for scrambled eggs and sausage

It takes very little time to create scrambled eggs. But it can also be shortened. How? Take the prepared sausage slices and fry breakfast over medium (or high) heat with the lid tightly closed.

Ingredients:

101 grams of sliced sausage;
five medium eggs;
allspice/salt;
a teaspoon of oil;
30 grams of cheese (hard);
dried herbs.

How to quickly cook scrambled eggs with sausage

Place a non-stick frying pan on the fire. Grease with oil. While the bottom is heating, remove the sausage slices from the packaging. Quickly chop it into thin pieces.

Place the sausage inside the pan. Using a spatula, stir this ingredient a couple of times.

Then quickly beat in (do this one at a time) the eggs. Add some salt. Add allspice and dried herbs.

At the end, sprinkle the surface of the fried eggs and sausage with grated cheese. Close the pan.

Fry breakfast on a medium heat burner for no more than 3-4 minutes. After turning off the stove, carefully pry off the snack with a silicone spatula. Place on plates. Serve hot with fresh vegetables.

Which sausage cut you use is up to you. It is important that it is thin. Thanks to this, this ingredient will cook almost instantly. Also, if you wish, sprinkle it with green onions or parsley before serving breakfast.

Option 3: Scrambled eggs with sausage, basil and two types of cheese

Since we are making scrambled eggs with sausage and cheese, we suggest using not one, but two varieties. For example, it could be Russian cheese and mozzarella, which can be replaced with suluguni.

Ingredients:

five eggs;
109 grams of sausage;
half a teaspoon of dried basil;
20 grams of hard cheese;
25 grams of mozzarella;
salt for scrambled eggs;
frying oil;
black pepper for scrambled eggs.

How to cook

Finely grate a small piece of hard cheese. Cut the mozzarella balls into medium circles.

Add the sausage pieces and fry them for no more than a minute, turning them over a couple of times.

Now place (carefully so as not to burn your fingers) the mozzarella slices. Cover with hard cheese.

After closing the pan, set the heat to medium (slightly closer to minimum). Fry scrambled eggs with sausage and cheese for 4-6 minutes until the desired yolk consistency.

Since we are preparing breakfast in a frying pan in a short time, we recommend cutting both mozzarella and sausage relatively thinly. Then both ingredients will have time to cook. As for spices, you can replace or supplement those used with other seasonings to taste.

Option 4: Spicy scrambled eggs with smoked sausage, melted cheese and garlic

Prefer a spicier breakfast? Then make scrambled eggs with hot pepper, garlic, smoked sausage and melted cheese.

Ingredients:

95 grams of smoked sausage;
a pack of processed cheese;
garlic clove;
salt;
a pinch of hot pepper;
five fresh eggs;
a little oil.

Step by step recipe

Leave a pack of processed cheese in the freezer. This will make it easier to rub later.

Now cut the thin smoked sausage into slices. Also finely grate the peeled clove of garlic.

Coat the flat bottom of a non-stick frying pan with oil. Add chopped sausage. Fry for a minute.

Immediately sprinkle with grated garlic and hot pepper. Take out the frozen processed cheese. Finely abrade.

Add cheese shavings to scrambled eggs and sausage. And do this so that it does not fall on the bottom of the pan.

Close the lid. Fry breakfast for 5-6 minutes. Serve immediately, adding any chopped fresh herbs if desired.

To add even brighter shades to the taste of the snack, take not just processed cheese, but its version with filler (ham or herbs). But it’s better to grate it just before adding it so that the chips don’t stick together.

Option 5: Scrambled eggs with sausage, mixed vegetables and cheese in the oven

Although scrambled eggs are most often cooked in a frying pan, it is quite possible to transfer the process to the oven. Creating such a breakfast will take a little longer. But the result will definitely please you!

Ingredients:

125 grams of vegetable (frozen) mixture;
salt to taste;
spoon (teaspoon) of oil;
five eggs (chicken);
35 grams of cheese;
110 grams of sausage;
black pepper/chopped dill to taste.

How to cook

Grease the round pan (thinly) with vegetable oil. Arrange short pieces of any sausage.

Next, add the vegetable mixture, which is important to defrost. To do this, pour small cubes of onions, carrots, sweet peppers, celery root, as well as peas and corn into a sieve. Pour boiling water and keep in it for 5-6 minutes.

At the next stage, sprinkle the layer of vegetables and sausage with chopped dill. Carefully, so as not to damage the yolks, beat in all the eggs one at a time.

Add salt and a little (optional) black pepper. Now cover everything with finely or coarsely grated hard cheese.

Place scrambled eggs with sausage and cheese in the oven (hot). Temperature - 195 degrees.

Bake breakfast for a quarter of an hour. Using a silicone spatula (or better yet, two), remove the appetizer and transfer it to a plate.

Thawed vegetables will yield a lot of (comparatively) juice. Therefore, it is recommended to set the oven temperature to high. This will allow the liquid to evaporate faster and prevent the eggs from burning. In addition, before removing the snack from the mold, it is better to let it brew for half an hour.

Option 6: Scrambled eggs with sausage, cheese, ketchup and herbs in a slow cooker

We will make the last version of scrambled eggs in a slow cooker. The culinary process itself will be little different from that in a frying pan. However, such a breakfast can be kept warm for a relatively long time. This will come in handy if you prepare it in advance for your household, who will try scrambled eggs after some time.

Ingredients:

two hunting sausages;
four eggs;
salt (pinch);
five sprigs of greenery;
31 grams of cheese;
two teaspoons of ketchup;
a spoonful of butter in a bowl;
allspice.

Step by step recipe

Wash the hunting sausages. Blot with napkins and cut into thin slices. Also chop the sprigs of greenery by cutting off the stems.

Grease the bowl (bottom only) with oil. Place in a slow cooker. Mode - "Frying". After a minute, add the sausage slices.

After frying for a minute, carefully beat in the eggs. Salt and pepper. Squeeze ketchup in drops over the entire surface. Immediately cover with herbs (chopped) and cheese (grated).

Lock the car. Cook scrambled eggs and sausage for 5-7 minutes. Then turn off the multicooker. Serve after a quarter of an hour with pickles or a salad of chopped fresh vegetables.

If you can buy ketchup with a thin-hole nozzle, decorate scrambled eggs with this dressing by making curly lines. It will turn out very beautiful. But it is important to take breakfast out of the multicooker bowl very carefully so as not to scratch the surface or damage the snack itself.

Probably every housewife has a recipe for a simple dish, familiar from childhood, following which she is able to quickly and satisfyingly feed family members rushing about their business: to work, to school or college. Such dishes are rarely prepared from a large number of ingredients, but, thanks to the excellent compatibility of ingredients, they turn out very tasty. These include tender, airy or dense omelettes with sausage products.

Sausage omelet recipes

It is very simple to prepare a healthy nutritious breakfast, lunch or light snack for the evening: whisk eggs with salt and pepper, add milk or boiled water, finely chopped sausage (boiled, smoked, sausages, bacon), fry for a few minutes in a frying pan with a lid, bake in the oven or slow cooker. Some omelet recipes require additions in the form of vegetables (tomatoes, spinach, zucchini, corn, sweet peppers), mushrooms, green onions, hard or processed cheese. The main thing is to consider which components take longer to cook and start frying them first.

In a frying pan

Time: 12 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 244 kcal/100 g.
Cuisine: European.
Difficulty: easy.

Cooking a delicious omelette with sausage in a frying pan is very easy and quick. It is perfect for breakfast, charging the body with energy until lunch. You can use any available sausage (boiled or smoked), and add tomatoes, bell peppers, and cheese to the dish itself. Some housewives add flour when beating eggs, but this is not necessary.

Ingredients:

milk – 120 ml;
eggs – 4 pcs.;
sausage – 160 g;
vegetable oil – 4 tbsp. l.;
greens – 2-3 sprigs;
salt – ½ tbsp. l.

Cooking method:

Fry the sausage cut into circles (if the diameter of the circles is large, cut each into 4 pieces) in vegetable oil on each side for 1 minute.
Whisk eggs, milk, and a couple of pinches of salt in a bowl.
After pouring the egg mixture onto the pieces of fried sausage in a hot frying pan, close the lid and cook on maximum heat for half a minute.
Reduce heat and cook covered for 3-4 minutes until the surface of the omelette has set.
Sprinkle with fresh herbs and serve.

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 210 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

An omelet with cheese and sausage prepared for breakfast in a frying pan turns out appetizing, airy, and satisfying due to its ingredients. It will take very little time to prepare, so those who like to soak in bed longer before starting a working day are advised to take note of this recipe. Children will love the dish not only for its taste, but also for the inclusions of sausage.

Ingredients:

milk – 70 ml;
chicken eggs – 4 pcs.;
flour – 1 tbsp. l.;
sausage – 150 g;
cheese – 110 g;
salt, ground pepper - to taste;
fresh herbs – 10-15 g.

Cooking method:

Fry the sausage cut into rings in vegetable oil for a minute and a half on each side, transfer to a separate plate.
Separating the whites from the yolks, combine the yolks, milk, flour, 100 g of grated cheese, salt, and ground pepper if desired, in a deep container. Mix with a whisk until smooth, beat a little.
Whisk the whites until thick foam (3-4 minutes), pour into the yolk mixture, mix well.
Pour the mixture into a heated frying pan, place pieces of fried sausage on top, and cover with a lid. Keep on medium heat for 6-7 minutes.
Sprinkle the finished dish with 10 g of coarsely grated cheese.

Oven omelet recipe

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 236 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

For a hearty snack on a weekend, you can cook a juicy omelette with sausage in the oven. It turns out to be nutritious and extremely tasty. You can use any sausage, but it’s better to be careful with the amount of salt (if the meat product is salty, add very little salt). The dish should be allowed to cool slightly after cooking, so the mass will retain its airiness and will not fall off when cut. This recipe is suitable for baking omelettes in portioned molds.

Ingredients:

milk – 150 ml;
eggs – 5 pcs.;
flour – 2 tbsp. l.;
butter – 100 g;
sausage – 120 g;
green onions – 30 g.

Cooking method:

Beat the eggs into a bowl, add slightly warmed milk, salt, a little ground pepper, stir with a whisk for a minute. Add sifted flour, stir and beat for 30 seconds.
On the bottom of a heat-resistant dish, greased with butter, evenly place sausage cut into small cubes and finely chopped onion. Carefully pour the egg-milk mixture on top.
Place the dish for 20 minutes. into an oven preheated to 170°C.
Allow the finished omelette to cool at room temperature for 7-10 minutes, cut into portions. Spread and serve with fresh vegetables.

With tomatoes and sausage in a frying pan

Time: 35 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 184 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

A tender, airy omelette with tomatoes and sausage in a frying pan will appeal to vegetable lovers. It is better to use young zucchini and fresh tomatoes, so the dish will turn out tastier and thinner. The recipe can be supplemented with green peas or frozen green beans; fry them first, and then add zucchini and other ingredients.

Ingredients:

milk – 0.5 tbsp;
flour – 30 g;
sausage – 100 g;
eggs – 4 pcs.;
tomato – 1 pc.;
onion – 1 pc.;
small zucchini - 1 pc.;
vegetable oil – 90 ml;
salt, ground black pepper - to taste;
fresh greens - 1 bunch.

Cooking method:

Lightly whisk the flour and milk until the flour is combined. Add eggs, salt, add a little pepper, and beat until smooth for about 2 minutes.
Place washed, peeled young zucchini, cut into thin quarters, in a frying pan with hot vegetable oil. Fry over medium heat until soft, stirring constantly (4-5 minutes).
Chop the sausage into small cubes, chop the tomato into rings, add to the zucchini, fry, stirring, for 4 minutes.
Pour the omelette mixture into the pan with the browned vegetables and cook covered for 15 minutes. on low heat.
Serve sprinkled with finely chopped fresh herbs.

With smoked sausage

Time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 215 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

Men really like dishes with smoked meat products and ground pepper. Having melted, the cheese covers the surface of the omelette with a crust of delicate texture; when cut, it stretches, reminiscent of pizza. You can use processed cheese for the recipe. You can use any dry spices.

Ingredients:

milk – 1 tbsp.;
homemade eggs – 5 pcs.;
smoked sausage – 120 g;
boiled sausage – 120 g;
smoked lard – 50 g;
butter – 15 g;
tomato – 1 pc.;
cheese – 80 g;
salt - to taste;
dry spices - 3 pinches.

Cooking method:

Beat eggs into a bowl, add milk, spices, and salt. Whisk the mixture until smooth (3 minutes).
Melt butter in a hot frying pan, add lard cut into thin strips, fry for 3 minutes.
Add sausage chopped into small cubes to the lard, after a couple of minutes of frying, add washed, diced tomato without juice, keep on fire for 4-5 minutes, remembering to stir.
Pour the egg mixture into the pan and cook covered for 6-7 minutes.
When the omelette mixture has set, cut the mixture in half, turn each half over, and place the cheese cut into thin slices on top.
After a couple of minutes, when the cheese has melted, place the omelette halves on a plate, on top of each other, each cheese side up.

With onions and sausages

Time: 20 min.
Number of servings: 5 persons.
Calorie content of the dish: 176 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

Probably, in any refrigerator you can find a couple of sausages - they are not enough to feed a family, but you can fry them with an egg-milk mixture to get 4-5 servings of a wonderful omelet. It is prepared quickly and will appeal to adults and children alike. A delicate aroma, appetizing appearance, and delicate taste will be given to the dish by sprigs of fresh herbs (parsley or green onions), with which it is decorated.

Ingredients:

milk – 1 tbsp.;
dietary eggs – 6 pcs.;
sausages – 3 pcs.;
onions – 3 pcs.;
vegetable oil – 70 ml;
fresh herbs – 1 bunch;
salt, ground pepper - to taste.

Cooking method:

After peeling the onion, cut it into strips or small cubes, sauté in hot vegetable oil, stirring, for 3-4 minutes.
Add sausages cut into slices about 5 mm thick to the onion, stir, fry the mixture for a couple of minutes.
In a bowl, mix eggs, milk and salt with a fork or whisk.
Add the milk-egg mixture to the sausages, distribute the sausages and onions evenly over the omelette mixture, and cover the pan with a lid. Simmer over low heat for 7-10 minutes without stirring.
Serve sprinkled with fresh, finely chopped herbs.

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 235 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

A nutritious original dish prepared according to this recipe will give you strength and energize you for several hours. It is better to boil the potatoes in their skins in advance (boil thoroughly washed potatoes after boiling over medium heat under the lid for 20 minutes), cool them, and peel them. A weight of 150 g approximately corresponds to two small tubers. Parsley or dill are suitable for decoration.

Ingredients:

milk – 100 ml;
country eggs – 3 pcs.;
boiled potatoes – 150 g;
boiled sausage – 150 g;
smoked pork loin – 100 g;
onion – 1 pc.;
butter – 100 g;
greens – 10-15 g.

Cooking method:

In a heated frying pan with butter, fry finely chopped onion for a couple of minutes until transparent. Add meat products cut into small cubes and boiled potatoes cut into small slices to the onion. After stirring, cook the mixture over low heat for 4-5 minutes, stirring occasionally.
Whisk milk, eggs, ground pepper, salt. Pour the mixture over the roast. After 3 min. Cover the pan with a lid and simmer for 5-6 minutes.
Serve with ketchup, garnished with finely chopped herbs.

With mushrooms

Time: half an hour.
Number of servings: 1 person.
Calorie content of the dish: 197 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

In order for the dish to exude a delicate, subtle aroma of mushrooms, the champignons should be cut into thin slices or small random pieces, fried in a small amount of oil, only then add the sausage product and other ingredients. Champignons can be replaced with oyster mushrooms or both types of mushrooms can be used in any proportion. Greens that go well with mushrooms are suitable for decoration: parsley or dill.

Ingredients:

milk – 40 ml;
egg – 1 pc.;
mushrooms (champignons) – 175 g;
boiled doctor's sausage - 1 slice;
olive oil – 2-3 tbsp. l.;
salt – 1 pinch;
ground pepper - to taste;
fresh greens - 2-3 sprigs.

Cooking method:

Place peeled mushrooms, chopped into thin slices, and diced sausage into a frying pan heated with olive oil. Fry the mixture for two to three minutes, stirring.
Salt and pepper the eggs and milk, whisk the mixture for two to three minutes.
Add the egg-milk mixture to the fried mushrooms, cover with a lid, and simmer over medium heat for 15 minutes.
Serve sprinkled with fresh herbs.

With bell pepper

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 196 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

The finished dish will appeal not only to adults, but also to children for its excellent taste, delicate texture, and bright appearance, especially if the hostess used multi-colored peppers. The dairy-free egg mixture is dense but surprisingly fluffy. If you plan to treat children to an omelet, it is better to take boiled doctor’s sausage and not add ground pepper at all.

Ingredients:

bell pepper – 2 pcs.;
eggs – 4 pcs.;
butter – 30 g;
cheese – 100 g;
sausage – 150 g;
salt - to taste;
fresh herbs (parsley) - 3 sprigs.

Cooking method:

Washed peppers should be thoroughly cleaned: cut off the stem with a kitchen knife, remove the insides and seeds. Chop the peppers into small cubes and fry in a frying pan with butter, covered, until tender (10 minutes).
Beat for two to three minutes. Whisk eggs with salt and ground pepper. Add washed, finely chopped greens, cheese and sausage cut into small cubes and mix.
Pour the egg mixture into a frying pan with peppers, evenly distribute the inclusions of cheese, peppers, and meat products with a fork, and fry over medium heat. After 5 min. Carefully turn the omelette over with a wooden spatula, holding it with a flat plate, to the other side. Fry for 4 minutes.
Serve hot, cut into portions.

Without milk in a slow cooker

Time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 167 kcal/100 g.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: easy.

The recipe for such a healthy, nutritious, dense omelet in a slow cooker is suitable for people prone to allergic reactions to milk and children. It’s very simple to prepare: you don’t need to fry meat products and vegetables one by one or monitor the process, wait, and note the time. The slow cooker will do it for the hostess. Dill can be replaced with green onions, cilantro, and parsley.

Ingredients:

sour cream – 35 ml;
eggs – 3 pcs.;
butter – 10 g;
boiled sausage – 100 g;
fresh dill – 4 sprigs;
salt, ground pepper - to taste;
fresh cucumber – 1 pc.

Cooking method:

Whisk the eggs with sour cream, pepper, and salt until smooth (3 minutes), add the sausage cut into small cubes, and mix.
Fill a buttered multicooker bowl with the egg mixture and sprinkle finely chopped dill on top.
Cook for 20 minutes. in the "Baking" mode.
Serve, garnishing the omelette with sliced fresh cucumber.

An omelet with meat products will turn out tasty, tender, airy if you know and put into practice some secrets:

It is better to buy large, rustic, fresh eggs (one or two days old, called diet eggs);
It is advisable to use full-fat milk, so that when frying, less liquid will be released from the omelet;
the ideal ratio of eggs and milk is 1:3 (about 3 eggs per 100 ml of liquid);
the volume of sausage products and other components should not exceed half the volume of the egg mixture;
It is better to avoid adding soda; instead, you can use an analogue: add a pinch of potato starch;
If desired, you can add cheese: rub it with a fine grater and add it to the milk-egg mixture while beating;
It is recommended to beat the yolks separately from the whites, then carefully combine them;
The omelette should be cooked under a lid, which is not advisable to open during frying (it may fall off); a deep cast iron frying pan with high sides is considered a suitable utensil;
The finished dish is allowed to cool slightly before slicing; portions should be transferred to warm plates.

Video

Scrambled eggs with sausage is an excellent, tasty, filling, and most importantly quick breakfast. Of course, you can cook scrambled eggs and sausage for dinner, but it still sounds more familiar if this dish is served for breakfast. Cooking scrambled eggs and sausage is very simple. 5-10 minutes - and breakfast is on the table, and you save a lot of time and effort, and the result will be a well-fed family and praise. Because as a dish it is very tasty. Doesn't require a lot of products or any culinary skills. It's simple!

Products:

Eggs – 3 pcs.;
Boiled sausage – 50 grams;
Butter – 25-30 grams (for frying);
Salt.

Cooking method:

First cut the sausage into rings and then into half rings. Of course, you can cut the sausage the way you like or as the shape of the sausage allows, for example, into triangles. The thickness of the sausage must be at least 7mm, otherwise it may turn into a cracker.
Heat a frying pan and put a piece of butter on it. Let it melt. Grease the surface of the pan with oil.
Now lay out the sausage. It is best to distribute it over the bottom of the pan.
Fry over medium heat on one side and turn over to the other side using a spatula or knife.
As soon as the sausage is turned over, carefully beat in the eggs so that the yolk does not run out and so that you get a fried egg. Salt the eggs just a little, adding more salt to the yolks.
Fry over medium heat for 3 minutes until the whites turn white. Using a spatula, place the scrambled eggs on a plate and serve.

Scrambled eggs and sausage can be supplemented with fresh vegetables: cut cucumbers and tomatoes, sprinkle with cheese or herbs.

I would like to add that the degree of readiness of scrambled eggs, as my experience suggests, varies among many people. Some people like the white not completely cooked, some prefer a runny yolk, others like it well done. So after you beat the eggs into the frying pan, fry over medium heat and watch when the degree of readiness is yours, then it’s time to take the scrambled eggs onto a plate.

Bon appetit!
Cook at home with!

Undoubtedly, one of the most delicious breakfasts is an omelette with sausage, which almost every housewife can prepare. However, few people know how to make this dish fluffy and as tasty as possible, and for this it is not at all necessary to reinvent the wheel.

Before you start exploring the various options for preparing an omelet with sausage and other products, you should remember how to choose the right products for this dish.

Eggs.

Not all eggs can be used to make a fluffy omelette. Alas, if the wrong product is chosen, neither slaked soda nor anything else will save the dish. The ideal eggs for omelettes are country eggs taken straight from the chicken coop. The eggs for the omelet are beaten into a high foam, which subsequently results in a stable porous consistency.

In other words, only fresh eggs laid 1-2 days ago are ideal for making an omelet. Such eggs are also called “diet” in the wider industry. You can easily find them in the store.

Milk.

Milk affects the quality of the finished dish a little less, but it is better to take it with a higher percentage of fat content. The explanation for this is quite simple: if the milk is low-fat, then during the cooking process liquid may be released from the omelet. This violation also often occurs if too much milk is added to the omelet.

Sausage.

Here the choice depends purely on personal preferences: the omelette goes equally well with both smoked and boiled sausage or frankfurters. Smoked – perfect as a breakfast for your beloved husband, especially with the addition of black pepper; boiled sausage has a more delicate taste and, when cooked a little, will appeal to children.

Vegetable toppings (tomatoes, peppers, champignons, green onions, etc.).

There's enough of your imagination here. The omelette will tolerate the addition of absolutely any food. It is only important to remember what is fried and for how long, so as not to end up with burnt sausage and raw pepper.

Classic recipe for omelette with sausage

Omelet is one of the easiest breakfasts to prepare, which has many beneficial properties due to the amount of eggs and milk.

Ingredients:

eggs – 3-5 pcs.;
milk –70 – 100 ml;
sausage – 300-400 gr. (or to taste);
salt - to taste;
vegetable/olive oil – 15 gr. (1 tbsp.)
black pepper - optional.

Cooking method:

In a bowl, beat the eggs until foamy with the addition of salt and milk. Separately, cut the sausage into cubes, fry in a hot frying pan with vegetable oil until a crust forms, then pour in the beaten eggs with milk and reduce the heat. Bring the omelette to readiness over low heat, covering the pan with a lid. The top layer of the omelet should set without additional effort. Sprinkle freshly ground black pepper on top if desired. Cut the omelette into pieces and serve.

During cooking, you need to carefully ensure that the omelette turns out whole; to do this, just shake the pan, or carefully move the sausage pieces with a spatula to eliminate the “gap”.

Omelette with sausage and tomatoes in a frying pan

The second most popular option is to prepare an omelet with the addition of tomatoes, since they add “sourness” to the dish.

Ingredients:

eggs – 3 pcs.;
milk – 70 ml;
sausage – 300 gr.;
tomatoes – 1 pc. medium size (or to taste);
vegetable oil – 1 tbsp;
salt, pepper - to taste.

Cooking method:

Cut the tomatoes into slices and sausage into small cubes (or circles). In a separate bowl, beat eggs, salt and milk until fluffy. Place a frying pan over medium heat and pour oil into it. Next, fry the tomatoes first, then add the sausage. Pour the egg mixture over everything and leave covered over low heat. Omelet with sausage and tomatoes is ready.

For this type of omelet, it is recommended to chop the tomatoes (not grate them under any circumstances) and it is also important not to overcook them, otherwise there will be tomato porridge in the pan; these vegetables themselves release a lot of juice, which is why this recipe is often problematic to master.

A little secret: if there is a lot of juice in the tomatoes (or some juicy vegetables are added to any other version of the omelet), you can literally add 1 tbsp to the eggs with milk. flour so that the omelet has a more stable consistency and does not crumble. It will be easier to cut later.

Omelet with sausage and bell pepper

The set of ingredients corresponds to the classic recipe, to which bell peppers cut into strips are added. Its taste goes perfectly with smoked sausage.

Preparation:

Bell peppers take a very long time to roast. Make sure the peppers are soft before adding the sausage to the pan. Well, then everything is as usual: pour in the eggs and wait for a delicious breakfast to be prepared under the lid.

Omelet recipe with sausage and cheese

Of course, when you mention sausage, cheese immediately comes to mind, because these two products are almost inseparable and can be added to many dishes. Omelette is no exception.

There are several options for how to prepare an omelette with sausage and add cheese to it:

Grate the cheese and add it directly while beating the eggs. Then carefully pour the mixture into the frying pan, where there is already sausage and other vegetables.
Cut the cheese into thin layers and place it on top of the omelette, cover the dish with a lid and let the omelette “cook”. The cheese on top will melt and you will get a small cheese “cap”. When cutting an omelette, the cheese will stretch on top just like on a pizza. This method of presentation can amuse the household.

Omelet with sausage and champignons

Actually, there is no difficulty in this recipe either, except perhaps for cutting the champignons. It is recommended to cut them into thin slices and thoroughly “dry” them in a small amount of oil, then the mushrooms will give a greater flavor. To ensure that the taste of mushrooms in the omelet is still noticeable, the mushrooms can be cut into arbitrary pieces and fried in olive oil, then add sausage to them and pour the eggs over the dish.

Fresh herbs go well with champignons: dill and parsley. If desired, you can add it during frying or decorate the finished dish.

Omelette with sausage and vegetables in a frying pan

Well, in general, an omelette is a dish that can be prepared from literally everything that is in the refrigerator. Any types of sausages, any semi-finished meat products go perfectly with eggs. You can also add canned green peas, which are fried along with the sausage. Or decorate the finished omelette with fresh green onions (for spicy lovers).

Many older people remember the lush and tall omelette that was served for breakfast in Soviet canteens and kindergartens. You're probably wondering how these people managed to make this dish so fluffy? The answer is very simple: this omelette was prepared in the oven and it will not be difficult for a modern housewife to repeat it.

Ingredients:

milk – 500 ml;
eggs – 5-6 pcs.;
salt - to taste;
butter – 30 gr.
sausage - to taste.

Cooking method:

To make a fluffy egg casserole in the oven, you should carefully prepare: choose a small, deep glass or cast iron dish to get a thick layer of eggs in it, grease the pan with butter.

Be sure to follow the proportion of ingredients: take 3 times more milk for 1 egg!

Separate the whites from the yolks. Mix the yolks well with a whisk with milk, adding salt and chopped (fried if desired) sausage. Beat the whites separately into a stable foam.

Gradually, in small portions, add the whites to the yolks with milk and mix thoroughly. Then pour the omelette into a greased pan and bake in a preheated oven at 200 degrees for 30 minutes. It is advisable not to open the oven door at all, otherwise the omelette will not rise completely.

After the casserole is taken out of the oven, it usually settles by 1-2 cm. Don’t be alarmed, this is a common thing. Cut the slightly cooled dish into pieces and serve. Bon appetit.

You don’t have to be a culinary expert to make scrambled eggs with sausage - however, this simple and tasty dish is an everyday table decoration in many countries. In Ireland, in a scrambled egg recipe, as a rule, bacon is used instead of sausage; in Hungary, chili pepper is added to fried eggs; in Italy, it is mixed with pasta; in Spain, it is served on flatbread. The classic recipe for scrambled eggs is cooked in a frying pan without additional ingredients, but this does not prevent it from being the most common bachelor dish. How long does it take to make an omelette?

The calorie content of scrambled eggs with sausage is 212 kcal per 100 grams. This hearty and appetizing dish cannot be considered a dietary dish, but you can make it safe for your figure if you bake it in a microwave or slow cooker without oil, adding the diced meat product directly to the egg mixture. When frying on the stove, it is better to use a non-stick frying pan for these purposes.

Subtleties of cooking

How to fry scrambled eggs with sausage so that it turns out delicious? Follow a few cooking secrets.

Do not overcook on the stove. Scrambled eggs with an overcooked crust are not only not tasty, but also harmful to the body. Turn off the dish as soon as the whites lose their transparency and leave for another couple of minutes with the lid closed.
Take half-smoked sausage. The taste of scrambled eggs with Krakow, Poltava, and Okhotnichya sausages is more pronounced and bright due to the light smoked tint.
Beat the eggs into the already heated frying pan. In a cold dish, the eggs will absorb excess oil; in a hot dish, they will burn before they have time to cook. It is better to observe the “golden mean”.
Make sure that the sausage does not become bulging. This will make the dish unsightly. Don’t try to fry it too much - to make it appetizing, just warm the circles a little on both sides.
Instead of vegetable oil, use butter or margarine. The dish will become more tender and acquire a pronounced creamy note.

Classic recipe

The traditional recipe for scrambled eggs with sausage is good when you need to prepare a hearty and tasty dish like in the photo with a minimum of calories from a minimum of ingredients. The boiled meat product in the recipe can be replaced with smoked one: the omelet will become higher in calories and acquire a different taste.

You will need:

eggs - 2 pieces;
vegetable oil - 10 g;
boiled sausage - 80 g;
salt, seasonings.

Preparation

Cut the sausage into slices, at least 0.5 cm thick, and fry on both sides.
Mix eggs with seasonings and salt.
Place the egg mixture in the pan and cook uncovered for 3-4 minutes. Bon appetit!

When it comes to fried eggs, you don’t need to mix the eggs: just gently beat them into the pan. To make the dish more original, you can pour eggs into a hole made in advance in the sausage and cook the dish for the same duration.

Scrambled eggs and stewed cabbage are quite compatible dishes. To prepare a budget-friendly and tasty dish, stew the cabbage, mix with fried sausage cubes and pour in the egg mixture. Cook for 5-7 minutes and serve with ketchup.

Original recipes

With tomato and onion

To prepare the dish, you can take Doktorskaya, Krakow sausage, frankfurters, small sausages or a smoked meat product - in any case it will be invariably delicious. In addition to onions, it is not prohibited to add bell peppers, carrots and other vegetables to the recipe.

You will need:

onions - 1 pc.;
vegetable oil - 1 tbsp. l.;
boiled sausage - 250 g;
tomato - 1 pc.;
eggs - 4 pcs.;
salt.

Preparation:

Cut the sausage into small slices.
Chop the onion into half rings and the tomato into medium cubes.
In vegetable oil, stirring, fry the sausage and onion for about 5 minutes.
Add the tomato to the pan and simmer for another 3 minutes.
Mix eggs with salt and place in a frying pan. Cook the scrambled eggs for 5-7 minutes until thickened.

To prevent the scrambled eggs from becoming watery, simmer the tomatoes until the excess moisture evaporates. At the same time, the sausage slices should not be thin, otherwise they will fry in the pan and become fragile. The finished scrambled eggs can be decorated with grated cheese and herbs.

Original dish: fried eggs in sausage. It is prepared like this: fry the boiled meat product, cut with casings, in a frying pan until the circles turn into cups. Beat one egg into each of them, add salt and bake in a frying pan, covered, until done for a quarter of an hour.

With cheese and breadcrumbs

The more cheese there is in an egg, the tastier it is. Scrambled eggs with sausage and cheese are good for breakfast when you need to provide yourself with nutrients until lunch. If desired, black crackers can be replaced with white ones: in this case, the dish will be no less tasty, but will lose its original appearance.

You will need:

cheese - 100 g;
boiled sausage - 4 rings;
vegetable oil - 3 tbsp. l.;
black bread (for crackers) - 2 slices;
salt, spices (oregano, basil).

Preparation

Cut the bread into cubes and, moisten with water, place on a baking sheet. Cook in the oven at 100° for about half an hour.
Fry the sausage slices with the addition of breadcrumbs on both sides for 1-2 minutes.
Mix the eggs with salt and pour into the pan. Sprinkle the dish with spices, grated cheese and cook for 2 minutes in an open container and 3 minutes under the lid.

How to properly cook scrambled eggs with sausage and breadcrumbs? During the cooking process, the crackers should be completely covered with the egg mixture: this will make them juicier and softer. Scrambled eggs with breadcrumbs do not need a side dish, they are filling and nutritious, but do not overdo it - too much bread will make the dish too high in calories and bland. Serve the dish well with apple or citrus juice.

How to cook delicious scrambled eggs with sausage? Take fresh products, enlist the advice of professionals and in 10 minutes you will get a protein dish that can feed both guests and household members to the full. Bon appetit!