I'm egging myself on

Since last week I've been pantry and fridge/freezer shopping. I barely spent anything in the market except cat and cleaning supplies. So tonight I re-mixed Melissa's French eggs and had a fabulous dinner. This time, kind of with an Italian theme.

Melissa's French Eggs Italian Style
I made 8 eggs this time because I did some experimenting.  You see some of my friends do not like to know there is a yolk in their egg. As a test I scrambled 2 eggs with this recipe and they'll be going to work with me tomorrow to see whether I can convince them that yolks are yummy. Here's my recipe but the possibilities are endless. This is just what I used from the ingredients I had on hand.

3 Italian sweet sausages crumbled
1 T olive oil
3/4 red pepper sliced
3/4 green pepper sliced
2 scallions chopped
8 large eggs
8 tsp half and half
cooking spray
salt
pepper
red pepper flakes
Parmesan cheese

Spray your muffin tin (I used my new square brownie pan) with cooking spray. Set aside and pre heat oven to 425 degrees. In large skillet over medium/low brown sausages, peppers and scallions in the little bit of olive oil. Add a dash of salt and pepper and some red pepper flakes. Make sure the sausage is cooked through.

Remove from heat, let cool a bit and get ready to assemble. You'll be utilizing eight of your compartments. In each of the eight holes place a small helping of the sausage/pepper mixture.

Top 6 of the sausage filled tins with an egg and top each with 1 tsp of fat free half and half.

And if you're experimenting like me, beat 2 eggs with a tsp of fat free half and half. That's what I had on hand., but you know any milk product will work.

 And top all with cheese.

Bake nine minutes. Let cool a bit because they're a little hard to get out of their little nooks when they're super hot. I garnished my dish with some leftover cooked sausage and raw scallions, but I do believe a teaspoon or 2 of marinara sauce would be heavenly.

I say give this a try and I'll let you know how the scrambled version went over, reheated at work tomorrow. Thanks for reading!

*****Here's my update on the scrambled version. When I took them out of the tins last night, they seemed like they had set up properly, so I wrapped them up and reheated them the next morning in the microwave for 1 minute like I do with the "yolky" eggs. Well, they were slightly under cooked  So if you're scrambling, cook about 12 minutes in the oven, and nuke for 1 minute to re-heat. I believe that will work.****