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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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