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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!
Ingredients
- ¼ cup vegetable oil
- ¼ pound bulk pork sausage
- 1 4×4-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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat6g | 32% |
| Cholesterol210mg | 70% |
| Sodium481mg | 21% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein14g | |
| Vitamin C8mg | 40% |
| Calcium74mg | 6% |
| Iron2mg | 12% |
| Potassium323mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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