Scrambled Eggs With Sausage And Cornbread
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Recipe Summary Scrambled Eggs With Sausage And Cornbread
A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!
Ingredients | Scrambled Egg Curry For Chapathi¼ cup vegetable oil¼ pound bulk pork sausage1 4x4-inch square prepared cornbread, crumbled4 eggs1 (10 ounce) package frozen bell pepper and onion mix, thawed1 dash hot sauce, or to tastesalt and ground black pepper to tasteDirectionsHeat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.Info | Scrambled Egg Curry For Chapathiprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Scrambled Eggs With Sausage And Cornbread100+ Breakfast and Brunch Recipes, Eggs,
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