Scrambled Eggs with Sausage and Cornbread
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Scrambled Eggs with Sausage and Cornbread

1. Vegetable oil - ¼ cup
2. Bulk pork sausage - ¼ pound
3. 4x4-inch square prepared cornbread, crumbled - 1
4. Eggs - 4
5. Frozen bell pepper and onion mix, thawed - 1 (10 ounce) package
6. Hot sauce, or to taste - 1 dash
7. Salt and ground black pepper to taste - 1 dash

How to cook deliciously - Scrambled Eggs with Sausage and Cornbread

1. Stage

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. Stage

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.