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 caloriescarbohydrate: 17.7 gcholesterol: 209.5 mgfat: 26.7 gfiber: 3.5 gprotein: 13.8 gsaturatedFat: 6.4 gservingSize: -sodium: 480.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Scrambled Eggs with Sausage and Cornbread
Directions
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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.