Categories: Breakfast, Eggs, Rachael Ray

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

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.

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