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    There's nothing like sausage and eggs for breakfast, especially if you "spice it up" a bit. If you're healthy enough to enjoy backpacking, and you're worried about the calories or cholesterol, take my advice; Lighten up! Enjoy! You'll burn it off.

    If you have no means of keeping the food cool, you should pack the sausage in frozen, and the eggs cold. Use this as your FIRST DAY'S breakfast to avoid spoilage.

INGREDIENTS (two servings):

[] 1 pound (or so) Jimmy Dean® HOT sausage.
[] 2 large grade A eggs.
[] 2 Tsp of Oregano.
[] 1/2 Tsp. powdered chili pepper.
[] 1 pint Parmalat™ (whole) milk.

NOTE: The purpose of the milk is to make the eggs fluffy. As the milk boils when the eggs are frying, the eggs will fluff up nicely. If you use the 2% or 1% (or "lowfat") milk you will NOT achieve the desired results.

PREPARATION:

[] Break eggs into a pot and stir in enough milk so that the mixed volume is 25% more than the eggs alone.
[] Whip vigorously for at least 2 minutes.
[] Cut sausage into 1/2 to 3/4" thick patties.
[] Sprinkle on Oregano and chili pepper.
[] Preheat frying pan and brown the sausages until outside is crisp.
[] When sausages are cooked, drain the grease into a paper cup, leaving enough in the pan to fry the eggs with.

NOTE: Place the sausages between two paper plates to keep them warm.

[] Reheat the pan until the remaining grease smokes, then drop the eggs in, stirring vigorously. Fry the eggs to
    taste. Salt and pepper to taste. Serve hot.

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