I substituted shredded bagels for the bread, red & green bell peppers for the mushrooms & tomatoes and added a generous portion of Creole seasoning to liven this recipe up. The bagels seem to hold up better to the egg mixture and don't get too soggy. (PS - don't forget to drain the sausage after you cook it or it'll add too much moisture!)
Its now become a staple in our house whenever we have house-guests, a long weekend or a holiday. (I substitute the meat for chopped ham for Easter, Turkey sausage for Thanksgiving, andouille sausage for Mardy Gras, etc) I love it with vanilla yogurt on side, but Hubby prefers it with hot sauce.
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I substituted shredded bagels for the bread, red & green bell peppers for the mushrooms &...