Eggs with sausage cheese sauce

1/2-1 lb pork sausage

1/2 lb. mushrooms, chopped
1/2 c. chopped onion
1/2 c. chopped red pepper
1-2 T butter

1 T. flour

1 C. half and half

1/2 t. seasoned salt, divided

1/2-1 c. shredded cheddar cheese

4 eggs

1 T minced fresh parsley

Directions

1. In a large skillet, brown and cook sausage. Remove from pan. 

2. Add mushrooms, onion, and red pepper to skillet with some additional butter, if there's not enough grease left from sausage. Remove from pan. 

3. In the large skillet (or could be doing this simultaneously, in a saucepan), melt butter. Stir in flour, 1 cup cream, 1/4 t. seasoned salt and bring to a boil, stirring constantly until thickened 1-3 minutes. Stir in cheese and as much of the sausage and vegetables as desired. 

4. Meanwhile, in a small bowl, whisk eggs, 2 T. half and half, and 1/4 t. seasoned salt. Cook in a small skillet as an omlette or scrambled eggs or in a well greased waffle maker (being careful not to overcook). Serve eggs with sauce and meat/veggies and sprinkle with parsley.