How to Make Persian Scrambled Eggs Recipe

Scrambled Eggs With Sausage And Cornbread

Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites.

Recipe Summary Scrambled Eggs With Sausage And Cornbread

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 | Persian Scrambled Eggs Recipe

¼ cup vegetable oil

¼ 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

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.

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.

Info | Persian Scrambled Eggs Recipe

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Scrambled Eggs With Sausage And Cornbread

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