Country Scramble Breakfast Bowl
Ingredients
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Olive oil -- 2 tbsp
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Onion, yellow, diced -- 4 cup
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Green Bell Pepper, diced -- 3 cup
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Button mushroom, sliced -- 5 cup
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Chef-mate Country Sausage Gravy 6 x 105 ounces -- 20 oz
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English Muffin, whole wheat -- 7.5 oz
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Melon, Cantaloupe, fresh, diced -- 25 oz
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Egg substitute, liquid -- 32 oz
Preparation
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1Preheat oven to 350°F.
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2Heat 2 tbsp of olive oil in a large sauté pan, add the onions, peppers, and mushrooms. Cook till tender.
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3Add the egg substitute and continue to cook, stirring frequently, till the eggs are set.
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4Heat Chef-mate Country Sausage Gravy according to directions. Reserve.
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5Split the muffins and toast.
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6Divide scrambled egg mixture into 10 portions and top with Chef-mate Country Sausage Gravy. Serve with English muffin and cantaloupe on the side. Serve with Canadian or turkey bacon if desired.
Components
