Steps to Prepare Scrambled Egg Curry For Chapathi

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 Chapathi

¼ cup vegetable oil

¼ pound bulk pork sausage

1 4x4-inch square prepared cornbread, crumbled

4 eggs

1 (10 ounce) package frozen bell pepper and onion mix, thawed

1 dash hot sauce, or to taste

salt and ground black pepper to taste

Directions

Heat 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 Chapathi

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Scrambled Eggs With Sausage And Cornbread

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