Andouille Egg Cups


Makes 7 pieces


6 large eggs
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
5 tablespoons ricotta cheese
2 ½ tablespoons small diced Chef Paul Prudhomme's Smoked Andouille Sausage (hot or regular), in all
2 ½ tablespoons cup thinly sliced green onion, in all

How To Prepare

Preheat oven to 325° F. Crack the eggs into a blender and add the Vegetable Magic® and ricotta cheese. Blend on high for 10 seconds until smooth. Spray a silicone egg mold with cooking spray, then add 1 teaspoon each of the Andouille Sausage and green onions to each (7) mold. Pour the egg mixture into each cup and place the mold in a hot water bath. Place in the oven and cook for one hour. Carefully remove pan from oven and place mold aside to cool for a few minutes. Pop egg cups out from the mold and serve hot.

To freeze, let cool completely, then wrap well in plastic wrap and cover with foil. Place in a ziplock freezer bag and store in freezer for up to 2 months.

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