Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1/2 muffin, about 3/4 cup egg mixture, 1 tablespoon tomato, and 2 tablespoons cheese)

The eggs will continue to set even after being removed from the heat, so be careful not to overcook. Serve with hot sauce for an extra kick.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add sausage, onion, and jalapeño; cook 5 minutes, stirring frequently. Combine eggs, water, and black pepper, stirring with a whisk. Add egg mixture to pan; cook 1 1/2 minutes, stirring frequently.

Step 2

Place half a muffin on each of 4 plates. Top muffins evenly with egg mixture. Sprinkle evenly with tomato, cilantro, and cheese. Serve immediately.

Ratings & Reviews


September 03, 2016
Quick, easy, delicious.  As this recipe is a bit high in fat, I cooked up the sausage and onion/pepper and put that on the side so people could put on as much or as little as they wanted.  Using a good quality cheese is key here.  We are not huge fans of queso fresco so I purchased a quality crumbled goat cheese to use instead.  Really great.  Will definitely make again.