Categories: Breakfast, Eggs, Main Dish, Pork
Ingredients
- 1 tablespoon butter or 1 tablespoon margarine
- 1/4 cup sliced green onion (include some of the green tops)
- 4 ounces medium mushrooms, sliced
- 3 ounces andouille sausages, sliced in half lengthwise and cut into 1/8 inch pieces
- 6 large eggs
- 2 tablespoons milk or 2 tablespoons water
- 1 1/2 cups cheddar cheese, divided
- 1/4 cup chopped parsley
- salt and pepper (I didn't think it needed any but suit yourself)
Directions
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Melt the butter in a large ovenproof skillet. Add in the next 3 ingredients; stir/saute for about 10 minutes or until the veggies are tender and the sausage is browned.
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In a mixing bowl, whisk together the eggs, milk, 1 cup of cheese, parsley and salt/pepper to taste.
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Pour mixture over sausage-veggie mixture; lower heat setting to medium-low; cover and cook until about 10-12 minutes or until eggs are set and top is almost dry.
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Sprinkle remaining cheese over the top.
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Place in preheated oven and broil about 1 minute or until cheese is melted.
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Remove from oven and let rest for 5 minutes.
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Cut into wedges and serve.