Open-Faced Scrambled Egg and Sausage Sandwich |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in a back issue of Canadian Living. The original recipe calls for white bread but I substituted whole wheat Texas toast for nutrition reasons. Terrific served with black bean soup. Ingredients:
1 mild italian sausage, casing removed |
1 onion, chopped |
1 sweet green pepper, chopped |
2 teaspoons chili powder |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
8 eggs, lightly beaten |
1/4 cup fresh parsley, chopped |
4 slices texas toast thick bread |
1/2 cup monterey jack cheese, shredded |
1/4 cup salsa |
Directions:
1. Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon.
2. Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink.
3. Drain off any fat.
4. Add the onion, green pepper, chili powder, salt and pepper.
5. Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened.
6. Add the eggs and parsley.
7. Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.
8. Meanwhile, toast the bread.
9. Top with the egg mixture.
10. Sprinkle with the cheese and top with salsa.
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