Ingredients Jump to Instructions ↓

  1. 10 large eggs

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) fresh-ground pepper

  4. 6 ounce(s) breakfast sausage , casings removed 5 cup(s) red bell pepper , chopped 5 cup(s) fresh corn kernels

  5. 1/4 cup(s) green onion , thinly sliced 2 plum tomatoes , chopped 25 cup(s) Parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Combine the eggs, 2 tablespoons water, salt, and pepper in a medium bowl and set aside. Crumble the sausage and brown in a 12-inch ovenproof nonstick skillet over medium-high heat until just cooked through -- about 5 minutes. Remove the sausage from the pan, set aside, and keep warm. Reduce heat to medium and heat 1 tablespoon of the sausage fat. Add the red pepper and corn to the pan and cook for 4 minutes. Return the sausage to the pan, add the green onion, and cook for one more minute. Pour in the egg mixture and stir to combine. Reduce heat to medium-low and cook until the eggs begin to set -- about 7 minutes. Sprinkle in the tomatoes and cheese and transfer the pan to the heated oven. Bake for 5 minutes, change the oven setting to broil, and continue to cook until browned -- 2 to 4 minutes more. Serve immediately.


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