Ingredients
6 links hot Italian sausage, diced
13 3/4 oz. artichoke hearts, chopped
3/4 of a small jar roasted red bell peppers, diced
14 oz. tomato sauce with basil, garlic and oregano
1/4 cup heavy cream
9 egg yolks
Preparation
Preheat oven to 300.
Saute sausage until cooked through. Add artichokes and red bell peppers; cook to warm through.
Mix together tomato sauce, heavy cream and egg yolks. Then add sausage mixture.
Scoop into greased mini-muffin tin.
Bake until set up, about 20-25 minutes.
