Image by: Smokin' & Grillin with AB

Ever had cajun food for morning or brunch? If not, you have to try this delicious cheesy creole breakfast skillet by Smokin’ & Grillin with AB. The potatoes, andouille sausages, onions, peppers, cheese, eggs, and seasonings combined in a dish are just so hard to resist! It will surely fill your stomach and make your mouth water. Read on for the full recipe.

Ingredients:

For the creole sauce:

1/2 cup of mayonnaise
2 tablespoons of mustard
1/2 teaspoon of creole kick
1/2 teaspoon of paprika

For the scramble:

1 medium potato
1 tablespoon of butter
1/2 onion (diced)
1/2 red or green bell pepper (diced)
3 chicken andouille sausages
1 lb large shrimp (peeled and deveined)
1 teaspoon of creole kick
1/2 teaspoon of paprika
1/4 teaspoon of garlic powder
7 large eggs
1/4 cup of whole milk
2/3 cup of Colby jack cheese (shredded)
salt to taste

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Instructions:

Step 1:

In a small bowl, add the mayonnaise, mustard, creole kick, and paprika. Combine all ingredients using a whisk. Once done, place inside the refrigerator.

Step 2:

Peel the potato and slice it into cubes. Place the skillet into heat and put a tablespoon of olive oil. Once hot, put the potatoes and cook for about 8 minutes or until brown. Next, dice the chicken sausages and bell peppers. Add the bell peppers into the skillet and mix. Cook for 1 minute at medium heat. Next, add the onions and sausages. Let it cook.

Cheesy Creole Breakfast Skillet Instructions — Image by: Smokin’ & Grillin with AB

Step 3:

Crack 7 eggs into a bowl. Add the milk and mix using a whisk. Once done, add the shrimp into the skillet and stir. Cook until the shrimp is cooked. After 1 minute, add all the creole kick, paprika, and garlic powder. Mix all ingredients. Then add the butter and melt. Pour the eggs and fold them over for 3 minutes. Taste it and add more salt if needed. Put the shredded cheese on top and put it in the oven for 3 minutes until the cheese is melted. Remove from the oven once done and put some on a plate. Add the creole sauce on top, then serve.