Farmers' Muffin Stuffin' Hash and Eggs
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 large bakery-bought corn muffins, split
- 3 tablespoons butter, softened
- 1 tablespoon extra-virgin olive oil
- 1 (12 ounce) package andouille sausages, casings removed, diced
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 -3 stalks celery, chopped (from the heat with leafy greens)
- 2 -3 garlic cloves, chopped
- salt
- pepper
- 1 cup chicken stock
- 2 cups shredded cheddar cheese
- 8 eggs
- 1 tablespoon hot sauce
- 2 scallions, chopped
directions
- Spread the split muffins with half of the softened butter and broth the muffin halves, cut side down, in a hot skillet over medium heat, 3-4 minutes.
- Remove the muffins and reserve; wipe the crumbs from the pan.
- Add the olive oil to the skillet and increase the heat a little.
- Add the sausage bits and cook just until crisp at the edges, 2-3 minutes.
- Add in the onions, peppers, celery, and garlic; season with salt and pepper.
- Cook for 5-6 minutes to tenderize the vegetables, then crumble in the muffins.
- Moisten the stuffing with the stock and heat through, 1-2 minutes.
- Cover the stuffing with the cheese and tent the pan with foil; turn off the heat.
- Heat the remaining butter in a nonstick skillet over medium heat.
- Beat the eggs with the hot sauce and season with salt and pepper.
- Scramble the eggs to your preferred degree of doneness.
- Serve piles of the stuffing topped with some scrambled spicy eggs and garnish with the scallions.
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