Ingredients30 m servings 360
- Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
- Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 360 calories; 26.7 17.7 13.8 210 481 Full nutrition
ReviewsRead all reviews 19
Loved this.. used homemade turkey sausage and no oil. Have leftover cornbread so I'll make this again very very soon
Oh my goodness, this was bananas. I used fresh red peppers, onions and a mess of garlic instead of using frozen and I used Chipotle Tabasco. I served this with bacon and fruit salad. Thumbs up f...
Fun and easy recipe! Made this with the left over cornbread from Mom's Sweet Buttermilk Corn Bread recipe on this site. So many different things you can do with this such different veggies or ...
This was pretty good; I skipped the oil, used fresh bell pepper and some spring onions and a couple mushrooms that I needed to use up (cooked them with the sausage) and added some muenster chees...
Wowza.... This is the BOMB DIGGITY!!!! Who woulda thought, cornbread in your egg skillet?? Best invention ever!
This was a delicious dish. I had to serve a group of men so I use two dozen eggs, 1 pound of bacon, 1 pound of zesty breakfast sausage, two red bell peppers, One onion, One and ahalf boxes of Ji...
My husband and I made this without green pepper just a couple mini red peppers, added mixed shredded cheese to melt all on top of it. Tastes like an awesome hillbilly quiche. Topped it finally w...