Ingredients
Array
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[title] => "muffin, corn, commercial, large"
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[66d65544-15a4-2f14-6dcb-239320c99446] => Array
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[title] => sauce, pepper/hot, rts
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[title] => onion, scallions, tops & bulb, fresh, med, 4 1/8" long
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)
-
3 tablespoons butter, softened
-
2 large corn muffins, halved
-
1 tbsp extra-virgin olive oil (EVOO)
-
3/4 pound andouille sausage, casings removed and meat cut into small cubes
-
1 onion, chopped
-
1 green bell pepper, chopped
-
2 ribs celery from the heart with leafy greens, chopped
-
3 cloves garlic, chopped
-
Salt
-
Pepper
-
12/3 cups chicken broth
-
2 cups shredded cheddar cheese
-
8 large eggs
-
1 tbsp hot pepper sauce
-
2 scallions, chopped
Recipe Method
1. Spread half the softened
butter on the cut sides of the
corn muffin halves. In a medium
skillet, cook the muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate.
2. Add the EVOO, 1 turn of the pan, to the skillet. Increase the heat to medium-high, add the sausage and cook, stirring occasionally, until crisp at the edges, 2 to 3 minutes. Add the onion, bell pepper, celery, and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1 to 2 minutes. Top the stuffing with the cheese, cover with foil and remove from the heat.
3. In a medium nonstick skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. In a medium bowl, beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes.
4. Serve a pile of stuffing topped with the scramble eggs. Sprinkle the scallions on top.
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