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Scrambled Eggs with Sausage, Cheese and Red Pepper Calories
High-protein, low-carbohydrate breakfast
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Scrambled Eggs with Sausage, Cheese and Red Pepper (180 g) has 353 calories. That works out to 196 calories per 100 g. It contains 5.6 g of carbs, 23.6 g of protein, 26.1 g of fat and 1.3 g of fiber. Its 2.1 µg of B12 covers 87% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.
Scrambled Eggs with Sausage, Cheese and Red Pepper Nutrition Facts
Selected: 1 serving (medium) · 180 g
353
KCAL / 180G
Carbs
5.6g
· 2% DV
Protein
23.6g
· 47% DV
Fat
26.1g
· 33% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 27% · Fat 67%
Scrambled Eggs with Sausage, Cheese and Red Pepper nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 353 kcal | |
| Total fat | 26.1 g | 33% |
| Saturated fat | 9.72 g | 49% |
| Trans fat | 0.14 g | |
| Sodium | 1062 mg | 46% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 1.3 g | 5% |
| Protein | 23.6 g | 47% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Scrambled Eggs with Sausage, Cheese and Red Pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 353 kcal |
| 1 tablespoon (small) | 18 g | 35 kcal |
| 1 piece (small) | 55 g | 108 kcal |
| 100 g | 100 g | 196 kcal |
| 1 serving (small) | 100 g | 196 kcal |
| 1 cup (medium) | 180 g | 353 kcal |
| 1 serving (large) | 250 g | 490 kcal |
| 1 cup (large) | 250 g | 490 kcal |
Calculated from 196 calories per 100 g.
Frequently Asked Questions About Scrambled Eggs with Sausage, Cheese and Red Pepper
How do you make Scrambled Eggs with Sausage, Cheese and Red Pepper?
To make Scrambled Eggs with Sausage, Cheese and Red Pepper, sauté chopped sausage and red pepper first. Add beaten eggs and cook gently, stirring until softly set; fold in the cheese near the end so it warms without disappearing into the eggs.
What ingredients go into Scrambled Eggs with Sausage, Cheese and Red Pepper?
Scrambled Eggs with Sausage, Cheese and Red Pepper uses eggs, sausage, cheese and red pepper. Black pepper or herbs are optional additions. Since sausage and cheese can both be salty, taste the mixture before adding extra salt.
When should you add the cheese to Scrambled Eggs with Sausage, Cheese and Red Pepper?
Add the cheese to Scrambled Eggs with Sausage, Cheese and Red Pepper near the end of cooking. It will soften from the residual heat while keeping some texture, instead of melting completely into the eggs.
Should you cook the red pepper before adding eggs to Scrambled Eggs with Sausage, Cheese and Red Pepper?
Yes, cook the red pepper before adding eggs to Scrambled Eggs with Sausage, Cheese and Red Pepper. A short sauté softens the pepper and cooks off some of its moisture, helping the finished eggs stay tender rather than watery.
Do you cook the sausage first for Scrambled Eggs with Sausage, Cheese and Red Pepper?
Yes, heat and lightly brown the sausage before adding eggs to Scrambled Eggs with Sausage, Cheese and Red Pepper. This helps it heat through evenly and releases its savory flavor into the pan.
Why do Scrambled Eggs with Sausage, Cheese and Red Pepper turn watery?
Scrambled Eggs with Sausage, Cheese and Red Pepper can turn watery if the pepper releases moisture or the pan is overcrowded. Sauté the pepper first, cook the eggs gently, and add the cheese late to avoid excess liquid.
What should you serve with Scrambled Eggs with Sausage, Cheese and Red Pepper?
Serve Scrambled Eggs with Sausage, Cheese and Red Pepper with sliced tomatoes, greens or toast for a simple breakfast. A fresh, lightly dressed salad also balances the rich eggs, sausage and cheese.
How long do leftover Scrambled Eggs with Sausage, Cheese and Red Pepper keep?
Store leftover Scrambled Eggs with Sausage, Cheese and Red Pepper in a covered container in the refrigerator once cooled. Because it contains cooked eggs and sausage, refrigerate it promptly and eat it within a few days.
Can you reheat Scrambled Eggs with Sausage, Cheese and Red Pepper?
Yes, you can reheat Scrambled Eggs with Sausage, Cheese and Red Pepper. Warm a portion gently in a pan over low heat, stirring occasionally; high heat can make the eggs rubbery and cause the cheese to separate.
Are Scrambled Eggs with Sausage, Cheese and Red Pepper filling for breakfast?
Yes, Scrambled Eggs with Sausage, Cheese and Red Pepper can make a filling breakfast because eggs, sausage and cheese provide protein. Adding vegetables or fruit gives the meal more variety and can make it feel more balanced.
Scrambled Eggs with Sausage, Cheese and Red Pepper Vitamins & Minerals
Vitamins
B12
2.09µg · 87% DV
Biotin
15.12µg · 50% DV
B2
0.61mg · 47% DV
Vitamin C
33.3mg · 37% DV
Minerals
Selenium
46µg · 84% DV
Phosphorus
410mg · 59% DV
Sodium
1062mg · 46% DV
Iodine
54µg · 36% DV
Potassium ⭐
367mg · 11% DV
Scrambled Eggs with Sausage, Cheese and Red Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Scrambled Eggs with Sausage, Cheese and Red Pepper
To burn the 353 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Scrambled Eggs with Sausage, Cheese and Red Pepper?
Scrambled eggs with sausage, cheese and red pepper brings together softly cooked eggs, sliced sausage, cheese and sweet red pepper. In this version, the cheese is Ezine, a Turkish white cheese known for its savoury, tangy character; the pepper adds sweetness and colour.
Serve it hot for breakfast or brunch, with toast or crusty bread and perhaps a simple salad. The eggs stay tender while the cheese softens and the pepper retains a little bite. It is a filling, protein-rich meal with relatively few carbohydrates. For a lighter plate, use less sausage and add more pepper or other vegetables; leave off the bread if you want to keep the meal lower in carbohydrates.
How Nutritious Is Scrambled Eggs with Sausage, Cheese and Red Pepper?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Scrambled Eggs with Sausage, Cheese and Red Pepper Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Scrambled Eggs with Sausage, Cheese and Red Pepper Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled Eggs with Sausage, Cheese and Red Pepper Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Scrambled Eggs with Sausage, Cheese and Red Pepper Fat Profile
SATURATED
9.72g
MONOUNSATURATED
10.98g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.