Rating: 3 stars
63 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 19
  • 2 star values: 20
  • 1 star values: 4
Lindsay Hunt

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Credit: Danny Kim

Recipe Summary

hands-on:
10 mins
total:
55 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325° F.

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  • Line a standard 12-cup muffin tin with foil (not paper) liners.

  • Heat the oil in a large skillet over medium heat.

  • Add the sausage, bell pepper, scallions, 1 teaspoon salt, and 3/4 teaspoon black pepper. Cook, stirring occasionally, until the sausage is cooked through and the vegetables are tender, 5 to 7 minutes; let cool slightly.

  • Whisk together the eggs and half-and-half in a large bowl. Fold in the fontina, bread, and the sausage mixture; let sit for 10 minutes.

  • Divide among the prepared muffin cups.

  • Bake until cooked through, 18 to 22 minutes.

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