Mexian Egg Scramble


Serves: 4
Total Calories: 279

Ingredients

1/4 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
6 eggs
1/4 cup milk
1 cup shredded Monterey Jack-Colby cheese (4 ounces)
1/4 cup medium or mild salsa
tortillas, warmed if desired

Directions:

1. Cook sausage, onion and bell pepper in 10-inch skillet over medim-high heat, stirring frequently, until sausage is no longer pink drain.
2. Beat eggs and milk in small bowl with fork. Add to sausage mixture. Reduce heat to medium. Cook about 3 minutes, stirring occasionally, until eggs begin tos et. Gently stir in cheese. Continue cooking about 2 minutes, until cheese is melted and eggs are set.
3. Remove from heat. Spoon salsa over egg mixture. Serve immediately with additional salsa and tortillas.

1 SERVING: Calories 315 (Calories from Fat 210) Fat 23g (Satureated 10g) Cholesterol 360mg Sodium 490mg Carbohydrate 5g (Dietary Fiber 1g) Protein 21g
% Daily Value: Vitamin A 28% Vitamin C 16% Calcium26% Iron 8% * Exchanges:3 Medim-Fat Meat, 2 Fat * Cabohydrate Choices: 0

Together Time

Learn to zap. With aduly supervision, have the kids pop a bag of microwabe popcorn and munch away while you watch your favorite movie. If you're up to it. make Puffy Popcorn Balls

Nutritional Facts:

Serves: 4
Total Calories: 279
Calories from Fat: 190

This Mexian Egg Scramble recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.




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