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Scrambled Eggs with the Works

 Scrambled Eggs with the Works
Loaded with fantastic flavors, Susan’s colorful, savory egg dish is perfect for hungry appetites. —Susan Zientara, Decatur, Illinois
5 ServingsPrep/Total Time: 25 min.

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

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.