Oct 13, 2015 By Beverly Cooley – Lemont Furnace 2 min read

• Mild ground Italian sausage (8 oz.)
• 1 tbsp. vegetable oil
• 2 onions (diced)
• 2 carrots (peeled & diced)
• 2 celery ribs (diced)
• Canned chicken broth (14 oz.)
• ½ tsp. ground black pepper
• ½ tsp. salt
• ½ tsp. Italian seasoning
• Brown ‘n Serve Rolls (12 oz.) (diced)
• 2 large eggs (beaten)

Lightly spray 12 cup muffin pan. Sauté and brown crumbled Italian sausage over medium-high heat about 10 minutes. Remove sausage from pans and set aside. Add vegetable oil to pan and add onions, carrots and celery and cook on medium heat until vegetables are clearly soft. Add chicken broth and bring to boil. Reduce heat and simmer 10 minutes. Transfer to bowl to cool. Add pepper, salt and Italian seasoning to taste. Toast diced rolls on sheet until crisp, about 10 minutes. Add rolls, Italian sausage and beaten eggs to vegetable mixture and stir. Put ½ cup of mixture into each muffin cup and bake for 30 minutes at 400 degrees. Bake until browned.