1/4 cup vegetable oil
1/4 pound bulk pork sausage
1 4×4-inch square prepared cornbread, crumbled
1 (10 ounce) package frozen bell pepper and onion mix, thawed
1 dash hot sauce, or to taste
salt and ground black pepper to taste
Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
Source : allrecipes.com