Open-Faced Scrambled Eggs and Sausage

By The Canadian Living Test Kitchen

87 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	421421 cal
pro	24 g24g pro
total fat	24 g24g total fat
sat. fat	9 g9g sat. fat
carb	27 g27g carb
fibre	3 g3g fibre
chol	461 mg461mg chol
sodium	799 mg799mg sodium
% RDI:	-
calcium	2121 calcium
iron	2727 iron
vit A	3232 vit A
vit C	4848 vit C
folate	3838 folate

Reminiscent of a western sandwich, this easy and quick scramble gets a hearty update with sausage.

Ingredients

1 mild Italian sausage 1 1mild Italian sausagemild Italian sausages
1 onion , chopped1 1oniononions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
2 tsp chili powder 2 2tsp tspchili powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
8 eggs , lightly beaten8 8eggeggs, lightly beaten
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
4 4large thick (1 inch/2.5 cm) large thick (1 inch/2.5 cm)slices white bread, such as Texan toast
1/2 cup shredded Monterey Jack cheese 1/2 1/2cup cupshredded Monterey jack cheese
1/4 cup salsa 1/4 1/4cup cupsalsa

Preparation

Remove sausage from casing. Crumble meat into large nonstick skillet, breaking up with back of spoon; cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink. Drain off any fat.

Add onion, green pepper, chili powder, salt and pepper; cook over medium heat, stirring occasionally, for 5 minutes or until onion is softened.

Add eggs and parsley; cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.

Meanwhile, toast bread. Top with egg mixture. Sprinkle with cheese; top with salsa.

Keywords : Breakfast; Sausages; Eggs; Skillet; Bread; Brunch;

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