We make eggs a lot, and we like a little spice, so here’s my recipe. Leave out the hot things if you don’t like spice. I like a large non-stick pan, and a silicon spatula to keep the pan spotless as you move the eggs around.
- 4 links of fresh, ground sausage
- The more exotic the better – Chorizo, hot Italian, or combo
- A little more is ok too, but you’ll need a big pan
- 1/2 yellow onion, chopped
- 1 large pepper, red, yellow, or orange, chopped
- 1 or 2 jalapeños, chopped
- 2 tbsp Frank’s Red Hot Buffalo Wings sauce
- 1 tbsp green Tabasco milder jalapeño
- 6 large eggs
- 1/4 cup milk
- Shredded cheese
Beat eggs, add milk; set aside.
Squeeze the sausage out of the casing into the pan. Start the browning process, but don’t cook completely, then drain; return to pan (with a little olive oil depending on how well you drain).
Mix in onions, peppers, and sauce; stir occasionally until veggies are close to desired consistency and sausage is fully cooked.
Push sausage and veggies to one side of the pan, and shift the pan so the mixture is largely off the burner. Go down to medium heat, and add the eggs to the spot you cleared.
Stir the eggs frequently until they’re just about done, then mix everything together to finish cooking.
When it all looks done, turn down to simmer, add cheese, and cover until melted.