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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Spicy chunks of sausage give winning flavor to this scrambled egg mixture from Dee Pasternak of Goshen, Indiana. Served in a bun, it's a satisfying all-in-one sandwich for breakfast or lunch. Ingredients:
1-1/4 pounds bulk pork sausage |
1/4 cup chopped onion |
12 eggs, lightly beaten |
1/2 cup chopped fresh mushrooms |
1 to 2 tablespoons finely chopped green pepper |
1 to 2 tablespoons finely chopped sweet red pepper |
6 submarine sandwich buns (about 6 inches), split |
Directions:
1. In a large skillet, cook sausage and onion over medium heat until the meat is no longer pink; drain. Remove with a slotted spoon and keep warm.
2. In the same skillet, cook and stir the eggs over medium for 6-7 minutes or until nearly set. Add mushrooms, peppers and the sausage mixture. Cook until eggs are completely set and mixture is heated through. Serve on buns. Yield: 6 servings.
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