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Open-Faced Scrambled Egg and Sausage Sandwich

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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