| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Eggs |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 3 |
lg |
Bell peppers; chopped |
| 3 |
lg |
Onions; chopped |
| 3 |
lg |
Tomatoes; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
lb |
Bulk pork sausage; crumbled, fried and drained |
| 12 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Grated Cheddar cheese (up to) |
| 1 |
ts |
Cumin |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Saut. vegetables and garlic in butter. Cook until most of liquid has been
reduced. Remove half of vegetable mixture from skillet and reserve to pass
as a sauce. Beat eggs, milk, cheese, cumin, salt and pepper together. Add
egg mixture and cooked sausage to skillet and scrambled until eggs are
cooked to taste. Serve immediately and pass vegetable sauce to top the
eggs. Yield: 12 servings.
HELEN HARPER (MRS. TOM)
FORT SMITH, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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