Scrambled Eggs with Sausage and Cornbread recipe

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Ingredients

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

Nutrition Info

360 calories
carbohydrate: 17.7 g
cholesterol: 209.5 mg
fat: 26.7 g
fiber: 3.5 g
protein: 13.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 480.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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!

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