Try this hearty breakfast on a blustery day. The combination of scrambled eggs, Italian sausage, sautéed mushrooms and rice will really warm your belly.

Scrambled Eggs with Italian Sausage and Rice

1 cup uncooked rice
4 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Italian sausage, cooked and sliced
1 cup sliced mushroom
1 carrot, grated
1/2 cup sliced green onion
1/4 cup freshly grated Parmesan cheese

1. Prepare rice according to package directions.
2. In a small bowl beat together eggs, milk, salt and pepper; set aside.
3. Brown Italian sausage over medium-high heat in a large skillet; drain fat. Add mushrooms, carrot and green onions, cook for 3 minutes until tender. Pour egg mixture into pan, reduce heat and cook for 2 minutes, stirring gently. Add cooked rice and Parmesan cheese. Cook until eggs are set and cheese is melted. Serve hot.

Makes 6 servings.