Nanas Kielbasa And Egg Breakfast Recipes

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EGGS WITH KIELBASA



Eggs with Kielbasa image

Looking for a hearty breakfast? Then check out this delicious egg dish cooked with sausage - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

2 teaspoons vegetable oil
1/2 lb fully cooked kielbasa sausage, cut lengthwise in half, then cut crosswise into slices
1 large onion, sliced
1 medium green bell pepper, thinly sliced
8 large eggs
1/2 cup milk
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until blended.
  • Pour egg mixture over kielbasa mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 380, Carbohydrate 10 g, Cholesterol 460 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1/2 g

KIELBASA AND EGGS WITH ONIONS



Kielbasa and Eggs With Onions image

Make and share this Kielbasa and Eggs With Onions recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

1 medium white onion, thinly sliced
2 tablespoons butter
4 ounces kielbasa, small diced
5 eggs, beaten
salt
pepper

Steps:

  • Cook the onion over medium heat in the butter until well browned and soft.
  • Add the kielbasa and saute for 2 minutes.
  • Add the eggs, and cook as you would scrambled eggs.
  • Season with salt and pepper and serve with toast.

KIELBASA AND EGGS



Kielbasa and Eggs image

I tried this dish at a Mothers Day brunch, and was pleasantly surprised It was delicious! I have found it is best with just eggs and kielbasa, no onion, garlic, herbs or cheese (and I am a cheese, onion and garlic fanatic!)

Provided by pammyowl

Categories     Breakfast

Time 4m

Yield 4 serving(s)

Number Of Ingredients 4

3 ounces kielbasa, sliced and quartered
6 eggs, beaten
2 tablespoons water
salt and pepper

Steps:

  • Heat a 10" skillet on medium heat, add some butter and the chopped kielbasa and warm them up. Do not brown.
  • Whisk the eggs with the water.
  • Turn the heat up to medium high.
  • Pour in the eggs.
  • Cook until desired doneness, stirring constantly. Your eggs will be light and fluffy if you do this. Eggs cook very quickly, so this should not take longer than one minute.
  • Salt and pepper at the table,.

Nutrition Facts : Calories 172.9, Fat 12.9, SaturatedFat 4.3, Cholesterol 293, Sodium 298.9, Carbohydrate 1.1, Sugar 0.6, Protein 12

NANA'S EGGS FROM CONTADINA®



Nana's Eggs from Contadina® image

Eggs are simmered in an herb-infused tomato sauce and served with grated Parmesan cheese for a quick and delicious lunch or light dinner.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon thinly sliced garlic
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 tablespoon chopped fresh basil
¾ teaspoon fresh oregano leaves
8 eggs
2 tablespoons grated Parmesan cheese, or more to taste
1 sprig Fresh oregano

Steps:

  • Heat olive oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.
  • Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.
  • Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.

Nutrition Facts : Calories 243 calories, Carbohydrate 7 g, Cholesterol 372.2 mg, Fat 17.4 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 823.8 mg, Sugar 2.6 g

NANA'S GREEN CHILE MAKE-AHEAD BREAKFAST CASSEROLE



Nana's Green Chile Make-Ahead Breakfast Casserole image

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, "you'll-want-seconds" meal. This recipe must be prepared the night before it is to be baked.

Provided by Trisha

Categories     Breakfast and Brunch     Eggs

Time 9h25m

Yield 8

Number Of Ingredients 8

½ cup salted butter, divided
5 slices white sandwich bread, or as needed
1 pound bulk pork sausage
12 large eggs
⅓ cup sour cream
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chilies

Steps:

  • Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
  • Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
  • Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
  • Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
  • To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 10.6 g, Cholesterol 375.9 mg, Fat 43.1 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 21.2 g, Sodium 1144.3 mg, Sugar 1.9 g

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