Kielbasa And Eggs Food

EGGS WITH KIELBASA

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.

KIELBASA AND EGGS WITH ONIONS

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

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,.

KIELBASA AND EGGS SHEET PAN MEAL

Steps:

• Preheat oven to 425°F.
• Lay the peppers, onion, broccoli, tomatoes, radishes, and kielbasa on 13" x 18" sheet pan. Drizzle with olive oil, season with salt, pepper, and dried oregano.
• Bake for 20-25 minutes. The veggies will be tender with a slight bite.
• Spread the vegetables and kielbasa to form six 'pockets' for the eggs. Crack eggs one at a time and place into the individual pockets. Bake for 7-10 minutes or until eggs are cooked to your liking.
• Serve with toasted naan, chilies and hot sauce. Enjoy!

POLISH EASTER BREAKFAST

Steps:

• The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
• Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
• Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
• Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.

NANA'S KIELBASA AND EGG BREAKFAST

Steps:

• 1. In a 10 inch skillet cook kielbasa, pepper and onions on medium heat until vegetables are tender.
• 2. In a large bowl beat eggs, milk, bread crumbs,garlic powder, salt and pepper until well beaten and nice yellow color
• 3. Now pour the egg mix into the skillet.Stir the eggs gently in with the veggies and kielbasa until eggs are done to your liking.
• 4. Serve with a nice slice of texas toast with roasted garlic