Health-Bent

Creole Breakfast Casserole To Go

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by

Megan Keatley
in ,

creole breakfast casserole to go
It’s like gumbo is stuck inside your eggs. So now you can eat dinner inside of breakfast, instead of dinner for breakfast.

Ingredients

  • 12 ounces andouille sausage
  • 1/2 large green pepper
  • 1/2 jalapeno
  • 1/2 yellow onion
  • 8 eggs
  • 2 tablespoons hot sauce
  • 2 tablespoons worcestershire sauce

Method

Preheat your oven to 350ºF. Get out an 8×8 oven-safe baking dish.

In a saute pan, brown the sausage, then add in the peppers and onion and saute until soft. Remove from the heat and let cool.

Straight in the baking dish, whisk together the eggs, hot sauce and worcestershire sauce.

Pour the sausage and pepper/onion mixture into the eggs and whisk to combine.

Bake until cooked through, about 30 minutes.

Cut into squares, place into a storage container and refrigerate (uncovered) until cool, then top with a lid.

Comments

8 responses to “Creole Breakfast Casserole To Go”

  1. Rachel (Two Healthy Plates)

    Like gumbo stuck inside your eggs? Okay, I’m sold!

    Reply
  2. kathleen

    How do you know what a serving is? New to paleo lifestyle and trying to figure it all out. Loved your weekly roundup.

    Reply
  3. Pam

    I made this Sunday night for a week of breakfasts. I couldn’t resist trying a little bit after it cooled, and I have to say that it is even taster a morning or two later.

    My modifications:
    I wanted to use local meat, so I had to go with regular pork sausage (16 oz) instead of andouille. I only had a larger casserole dish available, so I used a whole jalepeno and a dozen eggs. Still came out great! I wouldn’t have thought to put in the worcestershire sauce.

    Reply
  4. Catherine

    I do this with all my leftovers! One serving of dinner becomes a quick breakfast for 2 with the addition of eggs!

    Reply
  5. Jake

    I was just wondering what y’all do to reheat them best, microwaving for a min or until hot.

    Reply
  6. andy

    I upgraded this recipe to a 9 x 13″ pan with the following modifications:

    18 eggs
    1 green pepper
    1 onion
    1 jalapeño pepper
    3 Tbsp Frank’s Redhot sauce
    3 Tbsp worcestershire sauce

    350ºF for 30 minutes

    Reply
  7. Pam N.

    Made these Mother’s Day evening, 2013 – Changes I made: I wanted to use locally-sourced meat so that meant buying chorizo instead of andouille. Also, I made these in regular sized muffin cups (If You Care brand are totally chlorine-free) and baked for 25 mins, to make them truly portable. These smell insanely divine while they are baking. These are delicious. I cannot wait to eat them “day-old” after the flavors have had a chance to meld with one another. Thank you for providing such an incredible way to kick-start my low-carb Monday morning!

    Reply
    1. Pam N.

      Just adding that preparing this recipe as written produces the perfect amount for 12 regular-sized muffins.

      Reply

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