Ingredients

• 2 packages Jiffy corn muffin mix

• 2 eggs

• 2/3 cup milk

• 2 packages smoked andouille chicken sausages

• 1 cup shredded pepper jack cheese

• 1 teaspoon kosher salt

• 1/2 teaspoon pepper

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes

• 2 jalapeños, diced (seeds and membrane removed)

• 2 garlic cloves, minced

• 2 shallots, minced

• 1/4 cup sun-dried tomatoes, chopped

Directions

1. Preheat oven to 400 degrees.
2. Place sausages on a sheet pan and bake for 15 minutes.
3. In a bowl, mix together corn muffin mix, milk and eggs.
4. Add salt, pepper, oregano and red pepper flakes, stir together.
5. Add jalapeños, sun-dried tomatoes, garlic and shallots to bowl and stir.
6. Cut sausages each into 5 pieces, add to bowl and combine.
7. Mix shredded cheese into mix.
8. Spray an 8×10 baking dish with non-stick cooking spray and pour mix into dish.
9. Bake for 30-35 minutes, until top is golden brown.

Enjoy!

Until next time, Kris