Open-Faced Scrambled Egg And Sausage Sandwich - cooking recipe

Ingredients

1 mild Italian sausage, casing removed
1 onion, chopped
1 sweet green pepper, chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 eggs, lightly beaten
1/4 cup fresh parsley, chopped
4 slices Texas toast thick bread
1/2 cup monterey jack cheese, shredded
1/4 cup salsa

Preparation

Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon.
Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink.
Drain off any fat.
Add the onion, green pepper, chili powder, salt and pepper.
Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened.
Add the eggs and parsley.
Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.
Meanwhile, toast the bread.
Top with the egg mixture.
Sprinkle with the cheese and top with salsa.