Scrambled Eggs with Sausage and Corn Calories

The basic ingredients are eggs, sausage, and corn. A little cooking oil, black pepper, or chopped herbs are optional; taste before adding salt because sausage can already make the dish quite salty.

Yes, canned corn works well. Drain and rinse it before adding it to the skillet, then let it heat with the sausage so excess liquid does not make the scrambled eggs watery.

A fully cooked breakfast sausage or smoked sausage both work; slice or crumble it into bite-size pieces. If using raw sausage, cook it completely before adding the corn and eggs.

Cook scrambled eggs with sausage and corn over medium-low heat and stir gently. Remove the pan when the eggs still look slightly glossy; residual heat will finish them without making them rubbery.

Serve scrambled eggs with sausage and corn with toast, tortillas, or roasted potatoes, plus fresh fruit or sliced vegetables. The dish is filling on its own, so a simple side is usually enough.

Yes, a small handful of grated cheddar, Monterey Jack, or another melting cheese can be stirred in near the end. Add it after the eggs begin to set so it melts without making the mixture greasy.

Refrigerate leftovers in a covered container once they have cooled, and eat them within a few days. Do not leave the cooked eggs sitting at room temperature for an extended time.

Yes, reheat refrigerated scrambled eggs with sausage and corn gently in a skillet over low heat or in short microwave bursts. Stir between bursts and heat only the portion you plan to eat, since repeated reheating dries out eggs.

It is best cooked just before serving because scrambled eggs lose their soft texture as they sit. You can save time by slicing the sausage and draining the corn in advance, then cook the eggs fresh.