6 spicy sausages
125 ml onion, chopped 1/2 cup
1 clove garlic, minced
1 each small sweet red & green pepper, cut into strips
15 ml jalapeno pepper, minced 1 tbsp
500 ml mushrooms, sliced 2 cup
1 ml hot pepper flakes 1/4 tsp
salt & pepper to taste
30 ml butter 2 tbsp
12 eggs
125 ml milk 1/2 cup
125 ml each monterey jack & cheddar cheese, shredded 1/2 cup
In a nonstick skillet over medium heat; brown sausages on all sides; cover pan, reduce heat and cook for about 15 minutes or until cooked through. Remove sausages and cut into small pieces; set aside. To skillet; add onion, garlic, peppers and mushrooms; cook until softened but not browned. Return sausage to skillet. Add hot pepper flakes, salt and pepper. Keep warm over low heat. In very large nonstick skillet, melt butter over medium-high heat. Beat eggs lightly with milk; pour into skillet. Cook, stirring, until nearly set but still very moist. Add sausage mixture and cheese; stir gently until eggs are set but still moist. Add salt and pepper if needed.
Serves 6