SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD

Scrambled Eggs with Sausage and Cornbread image

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!

Provided by Teresa Shoenleben-Ward

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 480.9 mg, Sugar 1.5 g