Farmers' Muffin Stuffin' Hash And Eggs

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 remove the muffins and reserve; wipe the crumbs from the pan.
• 3 add the olive oil to the skillet and increase the heat a little.
• 4 add the sausage bits and cook just until crisp at the edges, 2-3 minutes.
• 5 add in the onions, peppers, celery, and garlic; season with salt and pepper.
• 6 cook for 5-6 minutes to tenderize the vegetables, then crumble in the muffins.
• 7 moisten the stuffing with the stock and heat through, 1-2 minutes.
• 8 cover the stuffing with the cheese and tent the pan with foil; turn off the heat.
• 9 heat the remaining butter in a nonstick skillet over medium heat.
• 10 beat the eggs with the hot sauce and season with salt and pepper.
• 11 scramble the eggs to your preferred degree of doneness.
• 12 serve piles of the stuffing topped with some scrambled spicy eggs and garnish with the scallions.