Brazilian Scrambled Eggs with Collard Greens

Whisk eggs, milk, salt, and pepper in a bowl until well combined. Set aside.

Heat olive oil in a large non-stick skillet over medium heat. Add diced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage from skillet and set aside, leaving rendered fat in the pan.

Add chopped onion to the skillet and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Add thinly sliced collard greens to the skillet. Cook, stirring occasionally, until wilted and tender, about 5-7 minutes.

Return cooked sausage to the skillet with the collard greens. Pour the egg mixture evenly over the vegetables and sausage.

Cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy.

Serve immediately.