Farmers' Muffin Stuffin' Hash and Eggs Recipe

Name: Farmers' Muffin Stuffin' Hash and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bakery-bought corn muffins, split; 3 tablespoons butter, softened; 1 tablespoon extra-virgin olive oil; 1 (12 ounce) package andouille sausages, casings removed, diced; 1 medium onion, chopped; 1 green bell pepper, seeded and chopped; 2 -3 stalks celery, chopped (from the heat with leafy greens); 2 -3 garlic cloves, chopped; salt; pepper; 1 cup chicken stock; 2 cups shredded cheddar cheese; 8 eggs; 1 tablespoon hot sauce; 2 scallions, chopped

Servings: persons

2 large bakery-bought corn muffins, split
3 tablespoons butter, softened
1 tablespoon extra-virgin olive oil
1 (12 ounce) package andouille sausages, casings removed, diced
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 -3 stalks celery, chopped (from the heat with leafy greens)
2 -3 garlic cloves, chopped
salt
pepper
1 cup chicken stock
2 cups shredded cheddar cheese
8 eggs
1 tablespoon hot sauce
2 scallions, chopped

1
Spread the split muffins with half of the softened butter and broth the muffin halves, cut side down, in a hot skillet over medium heat, 3-4 minutes.
2
Remove the muffins and reserve; wipe the crumbs from the pan.
3
Add the olive oil to the skillet and increase the heat a little.
4
Add the sausage bits and cook just until crisp at the edges, 2-3 minutes.
5
Add in the onions, peppers, celery, and garlic; season with salt and pepper.
6
Cook for 5-6 minutes to tenderize the vegetables, then crumble in the muffins.
7
Moisten the stuffing with the stock and heat through, 1-2 minutes.
8
Cover the stuffing with the cheese and tent the pan with foil; turn off the heat.
9
Heat the remaining butter in a nonstick skillet over medium heat.
10
Beat the eggs with the hot sauce and season with salt and pepper.
11
Scramble the eggs to your preferred degree of doneness.
12
Serve piles of the stuffing topped with some scrambled spicy eggs and garnish with the scallions.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large bakery-bought corn muffins, split, 3 tablespoons butter, softened, 1 tablespoon extra-virgin olive oil, 1 (12 ounce) package andouille sausages, casings removed, diced, and more.

Yes, Farmers' Muffin Stuffin' Hash and Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Farmers' Muffin Stuffin' Hash and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions