Scrambled Eggs with Sausage and Cornbread

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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 360 Calories

Ingredients

• 4 eggs
• ¼ cup vegetable oil
• salt and ground black pepper to taste
• 1 dash hot sauce, or to taste
• ¼ pound bulk pork sausage
• 1 4x4-inch square prepared cornbread, crumbled
• 1 (10 ounce) package frozen bell pepper and onion mix, thawed

Recipe Instructions

Step 1

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.

Step 2

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.