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Sandwiches - Egg Omelet Sandwich

  • 1/2 cup each diced purple onion, jalepeño pepper, red bell pepper
  • 1 cup ground sausage, browned
  • 1/2 cup cubed ham
  • 1/2 cup sliced mushrooms
  • 1 tomato, chopped
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 1/2 cup shredded Cheddar cheese
  • 4 slices Texas toast, buttered
  • 2 hash browns, browned

Sauté onions and peppers; add browned sausage, ham cubes, mushrooms, and tomato. Heat thoroughly. In a separate skillet, melt a small amount of butter. Pour in eggs and add cheese. When cooked on bottom, add sausage mixture on top of egg. Fold omelet and cook another couple of minutes.
Cut omelet in half and place each half on a piece of toast. Add a hash brown on top of each omelet half. Place other piece of toast on top.
Submitted By: Linda Bain
Bethel Springs
Midsouth Farmers Co-op
Number of Servings: 2
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