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Scrambled Eggs with the Works

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


  • 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


  • 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.
Nutrition Facts
1 cup: 259 calories, 19g fat (8g saturated fat), 447mg cholesterol, 444mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 18g protein.

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  • Ab0628
    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"!

  • mreilly615
    Jun 22, 2011

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