Instead of ham in your eggs, this cajun breakfast calls for andouille sausage and cornbread subbed for toast. Made with ease, this is a great brunch recipe.
By Dawn Myers
This dish is easy, and can be made ahead and assembled the next morning. It’s pretty great reheated, too. It travels well. This is the perfect “bring to brunch” dish. I cannot emphasize the ease of this dish. The only hard part is deciding whether you are making the cornbread or not.
- Butter for greasing a pan
- 4 cups loosely packed cornbread, cut into 1 inch (or so) cubes (add jalapenos for extra spice!!)
- 2-3 tablespoons olive oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- ½ pound of andouille sausage, medium dice
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon black pepper
- 6 eggs
- 1½ cup whole milk
- 1 cup shredded cheese (I used Cheddar/Monterey Jack)
- Preheat oven to 350 Degrees Fahrenheit.
- Grease a 2-2½ quart baking dish. Place cornbread into dish and set aside.
- In a skillet, heat olive oil over medium heat. Add onion, pepper and andouille and cook until the onion is translucent and the green peppers are soft. Stir occasionally. Add the garlic, salt and peppers. Incorporate the spices. Set aside to slightly cool.
- In a small mixing bowl, combine the eggs and the milk. Add the cheese and stir until incorporated.
- Spread the pepper and sausage mixture over the cornbread. Evenly pour the milk mixture over the whole concoction.
- Bake, uncovered, for about an hour, or until the edges are bubbling and the top begins to just brown. If you are unsure about whether the souffle is done, push a knife into the center of the dish. If it comes out clean, your dish should be finished.