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    4 Tablespoons butter
    3 large bell peppers, chopped
    3 large onions, chopped
    3 large tomatoes, chopped
    3 garlic cloves, minced
    1 pound bulk pork sausage, crumbled, fried and drained
    12 eggs
    1/2 cup milk
    1-1/2 cups grated Cheddar cheese
    1/2 to 1 teaspoon cumin
    Salt to taste
    Pepper to taste


    Saut?vegetables and garlic in butter. Cook until most of liquid has been reduced. Remove half of vegetable mixture from skillet and reserve to pass as a sauce. Beat eggs, milk, cheese, cumin, salt and pepper together. Add egg mixture and cooked sausage to skillet and scramble until eggs are cooked to taste. Serve immediately and pass vegetable sauce to top the eggs.

    SERVINGS: 12

    Other Places to go:

    Inspirational Country Cottage

    I can be reached at:
    Connie allsosensual@excite.com

    Return To The Crafts Fair Cook Book