Name: Confetti Scrambled Eggs
Yield: Makes 6 servings
Ingredients: 1/4 cup (1/2 stick) butter; 2 cups chopped onions; 1 4-ounce piece pepperoni sausage, chopped (about 1 cup); 1/2 cup chopped red bell pepper; 1/2 cup chopped yellow bell pepper; 1/2 cup chopped green bell pepper; 1 teaspoon dried marjoram; 12 large eggs, beaten blend

Red, yellow and green bell peppers turn ordinary scrambled eggs into a colorful brunch entrée.

Recipe information

Yield
Makes 6 servings

Ingredients

1/4 cup (1/2 stick) butter

2 cups chopped onions

1 4-ounce piece pepperoni sausage, chopped (about 1 cup)

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

1 teaspoon dried marjoram

12 large eggs, beaten blend

Preparation

Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and marjoram. Cook over low heat until bell peppers are crisp-tender, stirring occasionally, about 10 minutes. Pour in eggs. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to bowl and serve.

TagsEgg Onion Root Vegetable Vegetable Sausage Meat Bell Pepper Marjoram Herbs & Spices Main Brunch Breakfast Gluten Free Nut Free Quick Easy Saute Bon Appétit

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