Open-Faced Scrambled Eggs and Sausage

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 1 mild Italian sausage
  • 1 onion chopped
  • 1 sweet green pepper chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 eggs lightly beaten
  • 1/4 cup chopped fresh parsley
  • 4 large thick (1 inch/25 cm) white bread such as Texan toast
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup salsa

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 799 mg
  • Protein 24 g
  • Calories 421.0
  • Total fat 24 g
  • Cholesterol 461 mg
  • Saturated fat 9 g
  • Total carbohydrate 27 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Open-Faced Scrambled Eggs and Sausage

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