Open-Faced Scrambled Egg and Sausage Sandwich

Submitted by Irmgard

"I found this recipe in a back issue of Canadian Living. The original recipe calls for white bread but I substituted whole wheat Texas toast for nutrition reasons. Terrific served with black bean soup."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 mild Italian sausage, casing removed
• 1 onion, chopped
• 1 sweet green pepper, chopped
• 2 teaspoons chili powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 8 eggs, lightly beaten
• 1⁄4 cup fresh parsley, chopped
• 4 slices Texas toast thick bread
• 1⁄2 cup monterey jack cheese, shredded
• 1⁄4 cup salsa

directions

1. Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon.
2. Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink.
3. Drain off any fat.
4. Add the onion, green pepper, chili powder, salt and pepper.
5. Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened.
6. Add the eggs and parsley.
7. Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.
8. Meanwhile, toast the bread.
9. Top with the egg mixture.
10. Sprinkle with the cheese and top with salsa.