Cajun and Creole Recipes
Andouille Brunch Cups
Yield: 12 Andouille Brunch Cups
Ingredients
- 1 (14 ounce) package JOHNSONVILLE® New Orleans, cut into bite-size pieces
- 2 (8 ounce) tubes refrigerated crescent rolls, divided
- 3 cups chopped fresh baby spinach
- 1 cup chopped Baby Bella (Cremini) mushrooms
- 1 tablespoon olive oil
- 6 large eggs, divided
- 1 cup shredded pepper Jack cheese
- 1/4 cup fresh Parmesan cheese
- 1-2 teaspoons Cajun seasoning
- 1/2 cup roasted sweet red peppers, drained, chopped and patted dry
Instructions
- Heat oven to 350 degrees F.
- Lightly coat muffin tin with cooking spray.
- Gently unroll dough on cutting board. Cut 12 circle shapes with 2 inch circle cookie cutter; place in bottom of muffin tin.
- Meanwhile, in a large skillet over medium heat, cook and stir the spinach, mushrooms and Cajun seasoning in oil until tender; about 3 to 4 minutes.
- In a large bowl, whisk 5 eggs; set aside.
- Layer the sausage, pepper Jack cheese, spinach mixture, red peppers and Parmesan cheese; pour eggs over top.
- Cut 12 circle shapes with 3 inch circle cookie cutter; place on top.
- Whisk remaining egg; brush over dough.
- Bake, uncovered for 25 to 30 minutes or until a thermometer reads 160 degrees F.
- Carefully loosen sides from muffin tin with a knife; let stand 10 minutes before serving.
Attribution
Recipe and photo used with permission from:
Johnsonville, LLC