- 1/4 cup vegetable oil
- 1/4 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
- 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.
05/19/2018
recipepes.com
Hillbilly Breakfast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
