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Ingredients

• 3 tablespoons butter, softened
• 2 large corn muffins, halved
• 1 tablespoon extra-virgin olive oil (EVOO)
• 3/4 pound andouille sausage, casings removed and meat cut into small cubes
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 ribs of celery from the heart with leafy greens, chopped
• 3 cloves garlic, chopped
• Salt and pepper
• 1-2/3 cups chicken broth
• 2 cups shredded cheddar cheese
• 8 large eggs
• 1 tablespoon hot pepper sauce
• 2 scallions, chopped

Description

Rachael Ray Magazine