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.
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Cajun Breakfast Soufflé
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
Description
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.
Ingredients
- Butter for greasing a pan
- 4 cups loosely packed cornbread, cut into 1 inch (or so) cubes (add jalapenos for extra spice!!)
- 2-3 tbsp (30-45 ml) olive oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- 1/2 lb (225 g) of andouille sausage, medium dice
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp black pepper
- 6 eggs
- 1 1/2 cup (360 ml) whole milk
- 1 cup (240 ml) shredded cheese (I used Cheddar/Monterey Jack)
Instructions
- Preheat oven to 350 Degrees Fahrenheit.
- Grease a 2-2 1/2 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.
Notes
- You can make the cornbread ahead of time (or cut it into squares ahead of time), as well as the pepper mixture.
- Store the cornbread in an airtight container and place the pepper mixture in the refrigerator over night until you are ready to make the dish.
- You can also let the egg mixture “soak into” the cornbread for an hour or so before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
How far ahead can I prepare this dish?
The article and notes explain that this dish is designed for make-ahead convenience. You can make the cornbread ahead and cut it into cubes, cook the andouille and pepper mixture and refrigerate it overnight, and even let the egg-milk mixture soak into the cornbread for an hour before baking. Assembly and refrigeration the night before means you just bake it at 350°F for about an hour the next morning. 
How do I know when the soufflé is done baking?
The recipe says to bake uncovered for about 1 hour until the edges are bubbling and the top just begins to brown. If uncertain, push a knife into the center — if it comes out clean, the dish is done. The egg mixture needs to be fully set throughout the cornbread layer.
What kind of cornbread works best, and do I have to make it from scratch?
The article says the only hard decision is “whether you are making the cornbread or not” — store-bought is perfectly fine. You need 4 cups of loosely packed 1-inch cubes. If you do make your own, the recipe suggests adding jalapeños to the batter for extra spice, which amplifies the Cajun theme.
