Mexican Scrambled Eggs

What a great way to start the day! Not your ordinary scrambled eggs. Hot and cheesy and bursting with flavor. Yummy! A variation I like to do for this is to fry up a cup or two of hash brown potatoes and add them to the skillet as I pour in the beaten eggs. It also makes the servings stretch!

Recipe from Home Economics I, Lesson 13 (Christian Light Education)

• 1/2 lb. bulk sausage
• 1/2 C. onion, chopped fine
• 1/2 C. green and red bell peppers, diced
• 1/2 tsp. chili powder
• 1/2  tsp. cumin
• 7 large eggs
• 1/2 C. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 C. cheddar cheese, grated
• Sour cream
• Salsa

Brown sausage over medium heat; drain. Add onions, peppers, and spices. Continue cooking until onions are tender. Combine eggs, milk, salt and pepper; beat until frothy. Pour over meat mixture. When eggs begin to set, stir gently until uncooked eggs flow to bottom. Continue to stir occasionally and gently until eggs are set. Remove from heat, sprinkle with cheese and cover for 2-3 minutes until cheese is melted. Serve with sour cream and salsa.

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