From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute 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 scramble until eggs are cooked to taste. Serve immediately and pass vegetable sauce to top the eggs.
SERVINGS: 12
- 4 Tablespoons butter
- 3 large bell peppers, chopped
- 3 large onions, chopped
- 3 large tomatoes, chopped
- 3 garlic cloves, minced
- 1 pound bulk pork sausage, crumbled, fried and drained
- 12 eggs
- 1/2 cup milk
- 1-1/2 cups grated Cheddar cheese
- 1/2 to 1 teaspoon cumin
- Salt to taste
- Pepper to taste
TO PREPARE:
Saute 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 scramble until eggs are cooked to taste. Serve immediately and pass vegetable sauce to top the eggs.
SERVINGS: 12
