Description
A hearty and flavorful breakfast combining creamy scrambled eggs with savory slices of Polish kielbasa, sautéed onions, and fresh chives. This easy skillet recipe is perfect for a satisfying morning meal rich in protein and taste.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 tablespoon butter
- 8 oz Polish kielbasa, sliced into half-moons
Optional Ingredients
- 1/4 cup chopped onion
- 2 tablespoons chopped chives or green onions
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined, ensuring the eggs will be fluffy when cooked.
- Cook the Kielbasa: Heat a large nonstick skillet over medium heat and melt the butter. Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until the sausage is browned and slightly crisp.
- Sauté the Onion (Optional): If using onions, add the chopped onion to the skillet with the kielbasa and sauté for 2–3 minutes until the onions soften and become translucent, infusing the dish with extra flavor.
- Cook the Eggs: Reduce the heat to low and pour the egg mixture into the skillet over the kielbasa and onions. Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue cooking slowly until the eggs are just set but remain soft and slightly creamy.
- Finish and Serve: Remove the skillet from heat and sprinkle the chopped chives or green onions on top if desired. Serve the scrambled eggs and kielbasa immediately while warm, optionally with toast or fried potatoes for a heartier meal.
Notes
- For a heartier version, serve this scramble over toast or alongside fried potatoes.
- Add shredded cheese in the last minute of cooking for extra savory flavor.
- This dish is naturally gluten-free but always check kielbasa ingredients if following a strict gluten-free diet.
