Cajun Scrambled Eggs
2 teaspoons canola oil or butter
1/2 teaspoon garlic – minced
2 Tablespoons onion – chopped
1/4 cup green pepper – chopped
1/4 cup tomatoes – chopped
1/4 teaspoon Cajun seasoning blend
1/4 pound Andouille sausage – cooked and diced
4 large eggs beaten with 2 teaspoons milk
1/4 cup grated Cheddar Jack cheese – optional
Note: You can replace the Andouille sausage with 2 or 3 smokey breakfast sausage links if needed or desired.
In large, heavy skillet over medium-high heat, saute the garlic, onions and green pepper in oil or butter. Stirring often, cook until the green peppers are softened and the onion starts to become translucent. Toss in the tomatoes and sausage and reduce heat to medium. Season with Cajun seasoning.
Add the beaten eggs. As soon as the eggs begin to set, start stirring (scrambling) all ingredients. Continue until eggs are completely set. Turn off heat.
If desired, sprinkle with grate Cheddar Jack cheese. Wait one minute for the cheese to start melting.
Tonight I’m serving with toasted bread, a small tossed salad and fresh fruit compote.