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Scrambled Eggs with the Works Recipe

Loaded with fantastic flavors, Susan’s colorful, savory egg dish is perfect for hungry appetites. —Susan Zientara, Decatur, Illinois

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Scrambled Eggs with the Works Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

15 10 25

Ingredients

1/4 pound bulk sage pork sausage
1-1/4 cups sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
10 eggs
2/3 cup shredded cheddar cheese
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1 plum tomato, chopped

Directions

In a large skillet, cook the sausage, mushrooms, green pepper and onion over medium heat until meat is no longer pink; drain.
In a large bowl, whisk the eggs, cheese, water, salt and pepper; add to skillet. Cook and stir over medium heat until eggs are set. Stir in tomato. Yield: 5 servings.

Nutritional Facts 1 cup equals 259 calories, 19 g fat (8 g saturated fat), 447 mg cholesterol, 444 mg sodium, 5 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Scrambled Eggs with the Works in Simple & Delicious June/July 2011, p20

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Scrambled Eggs with the Works

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Reviewed on Apr. 16, 2012 by Ab0628

This is a perfect breakfast for dinner recipe! We had it tonight. I didn't use the tomato, but we topped with light sour cream and salsa. I also used 1/4 cup skim milk instead of the water to make them a little creamier. Truly "simple and delicious"!

Reviewed on Jun. 22, 2011 by mreilly615

Made this for father's day along with the breaded brunch bacon and it was a hit!