brunch

Everyone loves brunch. (That's why I submitted a recipe for Cornbread Cakes Benedict to the Mississippi Magazine contest.)

Though I admit the above picture is not the prettiest, this recipe is a nice alternative to standard brunch egg dishes. We usually eat it as a scramble. Tott had a good idea, though. She made it finger food friendly by making the scramble and then putting it in Fillo cups and melting the cheese on top.

Sausage, Onion, & Apple Scramble

1 package of andouille sausage, sliced
1 onion, roughly chopped
1 or 2 green apples, diced
shredded cheddar cheese
1 tsp allspice
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp paprika
salt and pepper to taste

Saute sausage until it begins to brown. Add onions and apples. Sprinkle with spices. Saute until the onions and apples are soft. Drain fat. Serve topped with shredded cheese.