YIELD Makes 6 servings
|8||ounces bulk pork sausage|
|1||tablespoon butter or margarine|
|1/4||cup sliced green onions|
|1/2||cup diced green bell pepper|
|1/8||teaspoon black pepper|
|1/2||cup (2 ounces) shredded Cheddar cheese|
|1||large tomato, seeded and diced|
|Hot pepper sauce (optional)|
- Cook and stir sausage in large skillet over medium heat until browned; drain off fat. Remove sausage to medium bowl. Wipe out skillet.
- Melt butter in same skillet. Add green onions and bell pepper; cook and stir until tender. Meanwhile, beat eggs in medium bowl until blended; stir in milk, salt and black pepper.
- Pour egg mixture into skillet; cook and stir until eggs are partially set. Stir in cheese and sausage mixture. Cook and stir until eggs are just set, but not dry. Serve with tomato and pepper sauce, if desired.
This recipe appears in: Eggs & Omelets
|Serving Size:||about 3/4 cup eggs and sausage|
|Saturated Fat||10 g|
|Total Fat||23 g|
|Calories from Fat||73 %|
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