Andouille Brunch Cups
(14 ounces) Johnsonville® New Orleans, cut bite-sized pieces
(8 ounce each) refrigerated crescent rolls, divided
chopped fresh baby spinach
chopped Baby Bella (Crimini) mushrooms
large eggs, divided
shredded pepper Jack cheese
fresh Parmesan cheese
roasted sweet red peppers, drained, chopped & patted dry
Preheat oven to 350°F.
Lightly coat muffin tin with cooking spray.
Gently unroll dough on cutting board. Cut 12 circle shapes with 2” circle cookie cutter; place in bottom of muffin tin.
Meanwhile, in a large skillet, cook and stir spinach and mushrooms in oil over medium-high heat for about 5 minutes until tender. Add Cajun seasoning.
In a large bowl, whisk 5 eggs; set aside.
Layer the sausage, pepper Jack cheese, spinach mixture, red peppers and Parmesan cheese; pour eggs over top.
Cut 12 circle shapes with 3” circle cookie cutter; place on top.
Whisk remaining egg; brush over dough.
Bake, uncovered, 25-30 minutes or until a thermometer reads 160°F. Carefully loosen sides from muffin tin with a knife; let stand 10 minutes before serving.