Cheesy Scrambled Eggs with Louisiana Hot Links

Ingredients

• 12eggs, beaten
• 60 ml (¼ cup)milk
• 3Louisiana hot links, chopped
• 225 g (2 cups)cheddar cheese, grated
• to tastesalt and pepper

Instructions

1. 1

   Heat the pan

   Place a large frying pan over medium heat.

2. 2

   Cook the links

   Add the chopped hot links and cook until heated through and browned to your liking.

3. 3

   Drain the links

   Drain off the grease, then transfer the hot links to a plate lined with paper towels. Set them aside.

4. 4

   Wipe the pan

   Wipe the grease from the frying pan.

5. 5

   Whisk the eggs

   Put the eggs and milk in a large bowl and whisk them together.

6. 6

   Cook the eggs

   Pour the egg mixture into the pan and cook until it reaches your preferred consistency.

7. 7

   Add the links

   Return the hot links to the pan and stir them through the eggs.

8. 8

   Turn off heat

   Turn off the heat.

9. 9

   Melt the cheese

   Cover the eggs with cheddar and place a lid over the pan so the cheese melts.

10. 10

    Serve immediately

    Serve straight away, with breakfast potatoes if you like.

What are cheesy scrambled eggs with Louisiana hot links?

This is an American-style breakfast of scrambled eggs mixed with spicy Louisiana hot links and topped with melted cheddar. Hot links bring a savoury, peppery character to a familiar egg dish.

In this version, the links are cooked first and set aside, then stirred into the eggs near the end. That keeps the sausage easy to cook to your liking while the eggs stay the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 42g protein, 4g carbs, 51g fat.

The eggs and hot links provide most of the protein, while the eggs, sausage and cheddar contribute much of the fat. The eggs, milk and cheese contain a small amount of carbohydrate, and breakfast potatoes would add more if served alongside. Balance the plate with fruit or vegetables, or serve with a moderate portion of potatoes.

Choosing the ingredients

Hot links: Chop the sausages before cooking so they warm through evenly and are easy to mix into each portion.

Cheddar: Grate the cheese so it covers the eggs in a relatively even layer and melts readily under the lid.

Milk: Whisk it with the eggs to make a uniform mixture before it goes into the pan.

Cooking the hot links

Brown the chopped links over medium heat until they are heated through and as browned as you prefer. The recipe does not specify a fixed cooking time, so use their colour and heat as your cues.

Drain the rendered grease and wipe the pan before cooking the eggs. This prevents excess sausage fat from carrying over into the scramble.

Getting the eggs right

Cook the whisked eggs until they reach your preferred consistency, as the method allows for personal preference. Keep an eye on them as they set so you can stop cooking when they look right to you.

Stir the hot links through once the eggs are cooked, then turn off the heat before adding the cheese.

Melting the cheese

Spread the grated cheddar over the cooked eggs and cover the pan with a lid. The trapped heat melts the cheese without needing to keep cooking the eggs over direct heat.

Serve once the cheese has melted. The recipe does not give a set melting time, so check the surface before serving.

What to serve alongside

Breakfast potatoes are the suggested accompaniment and make the meal more substantial. You can serve them on the side or put the eggs over them.

For a lighter-feeling plate, add fruit or vegetables alongside the eggs rather than increasing the amount of sausage or cheese.

Recipe notes & tips

• Use a large frying pan so the eggs have room to cook evenly.
• Drain the hot links well before adding them back to the eggs.
• Whisk the eggs and milk together thoroughly before cooking.
• Choose your preferred egg consistency and remove the pan from the heat once it is reached.
• Cover the pan after adding cheddar to help it melt evenly.

Variations

• Add spring onions: Scatter sliced spring onions over the finished eggs.
• Bring extra heat: Add chopped fresh chilli to the hot links as they cook.
• Try another cheese: Replace the cheddar with grated Monterey Jack.
• Serve on toast: Spoon the eggs over toasted bread for a filling breakfast.
• Add vegetables: Stir cooked peppers into the eggs along with the hot links.

Common mistakes to avoid

• Skipping the grease drain: Excess sausage fat can make the eggs greasy; drain the links and wipe the pan.
• Adding the links too early: They can be overcooked while the eggs set; stir them in once the eggs are cooked.
• Cooking on high heat: The eggs may set too quickly; use medium heat as directed.
• Leaving the pan uncovered: The cheddar may take longer to melt; cover it with a lid.
• Waiting too long to serve: The eggs can lose their soft texture as they stand; serve them straight away.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a frying pan or microwave until hot, stirring as needed; the eggs may become firmer after reheating.

Frequently asked questions