Sausage Egg Scramble
|Canned vienna sausages||8 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Preheat electric skillet (about 350°).
Brown Vienna sausages in hot butter; reduce heat (to about 320°).
Beat the eggs, milk, salt, and pepper with fork.
(Mix slightly for streaks of yellow and white in eggs; mix well if you prefer eggs of a uniform yellow.) Pour in egg mixture; sprinkle chopped pimiento, green pepper, and onion on top.
When mixture starts to set at bottom and sides, lift cooked portions with wide spatula so uncooked mixture goes to bottom of skillet.
Continue cooking till the eggs are cooked throughout, but still glossy and moist.