Open-Faced Scrambled Egg And Sausage Sandwich

• 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

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

italian sausage, onion, sweet green pepper, chili powder, salt, ground black pepper, eggs, fresh parsley, bread, monterey jack cheese, salsa

Taken from www.food.com/recipe/open-faced-scrambled-egg-and-sausage-sandwich-304156 (may not work)