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Scrambled Eggs with the Works Recipe

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Loaded with fantastic flavors, Susan’s colorful, savory egg dish is perfect for hungry appetites. —Susan Zientara, Decatur, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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 Eggland's Best Eggs
  • 2/3 cup shredded cheddar cheese
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 plum tomato, chopped

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.

Directions

  1. In a large skillet, cook the sausage, mushrooms, green pepper and onion over medium heat until meat is no longer pink; drain.
  2. 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.
Originally published as Scrambled Eggs with the Works in Simple & Delicious June/July 2011, p20

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.

Reviews for Scrambled Eggs with the Works

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MY REVIEW
Reviewed Apr. 16, 2012

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"!

MY REVIEW
Reviewed Jun. 22, 2011

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

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