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

1. Heat oven to 350 degrees F.
2. Lightly coat muffin tin with cooking spray.
3. Gently unroll dough on cutting board. Cut 12 circle shapes with 2 inch circle cookie cutter; place in bottom of muffin tin.
4. 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.
5. In a large bowl, whisk 5 eggs; set aside.
6. Layer the sausage, pepper Jack cheese, spinach mixture, red peppers and Parmesan cheese; pour eggs over top.
7. Cut 12 circle shapes with 3 inch circle cookie cutter; place on top.
8. Whisk remaining egg; brush over dough.
9. Bake, uncovered for 25 to 30 minutes or until a thermometer reads 160 degrees F.
10. 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