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
8 eggs
1 tablespoon milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) shredded Cheddar cheese
1 large tomato, seeded and diced
Hot pepper sauce (optional)


  1. Cook and stir sausage in large skillet over medium heat until browned; drain off fat. Remove sausage to medium bowl. Wipe out skillet.
  2. 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.
  3. 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
Fiber 1 g
Carbohydrate 4 g
Cholesterol 320 mg
Saturated Fat 10 g
Total Fat 23 g
Calories from Fat 73 %
Calories 295
Protein 16 g
Sodium 405 mg
Fat 3
Meat 2
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