Scrambled Eggs with Sausage and Cornbread
Recipe by Teresa Shoenleben-Ward from allrecipes.com
Breakfast 30 Mins.
Ingredients
4
4 servings
- •0.25 cup vegetable oil
- •0.25 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 360
- Carbohydrate: 18g
- Fat: 27g
- Fiber: 4g
- Protein: 14g
- Sugar: 2g
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