Andouille and Egg Muffin Cups
A plateful of these on your breakfast table would be a terrific way to start the day! They have bread, andouille, and egg all in one.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Rolling pin
- Muffin tin
- Pastry brush
- Oven
- Stove
- Microwave
- Refrigerator
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Kitchen towel
Ingredients
- 1 teaspoon salt
- 1 cup low-fat milk
- 1 package active dry yeast
- 1 tablespoon sugar
- 3¼ to 3½ cups all-purpose flour
- flour for dusting
- vegetable oil spray
- 5 teaspoons Chef Paul Pruhdomme's Vegetable Magic®
- 2 teaspoons Chef Paul Prudhomme's Ground Dried Magic Chili: Chipotle (Hot)
- 1 teaspoon ground allspice
- 1 teaspoon ground fenugreek
- 1 teaspoon ground mace
- 1 teaspoon dry mustard
- 6 tablespoons unsalted butter, in all
- 2 pounds diced Chef Paul Prudhomme's Regular Andouille
- 2 cups finely diced onions
- 1½ cups finely diced bell peppers
- 1 cup finely diced celery
- 2 cups beef stock, in all
- 6 tablespoons all-purpose flour
- 2 dozen very small eggs
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