Cajun Sausage Creole Breakfast Casserole

by Uncle John

Cajun Sausage

If you’re looking to sample some mouth-watering authentic creole taste, then a creole breakfast is the best fit. And in this article, we’ll show you how to prepare a creole breakfast casserole laced with Cajun andouille sausage. This is a dish worth making the next time you’re looking for a hearty breakfast to feed a sizable crowd. And the Cajun Sausage will especially wow the taste buds of your friends.

Andouille is the name given to the Cajun sausage that has become so famous in recent years and is a must food item in any decent breakfast table. Its made with pork butt, shank and small bits of pork fat. Its mixed with garlic, peppers and is seasoned with salt.

The best thing about a Creole Breakfast Casserole is the few utensils required, as you only need to use a single skillet

Okay, this dish is best suited for breakfast. It’s also perfect for brunch. It’s loaded with vital ingredients that fill you up in the morning and fortify you to face a challenging day ahead. An andouille sausage forms a vital part of Cajun cuisine culture. Its has its origins in France and was brought to Louisiana by French immigrants.

Another big plus is if you’re on a diet and want to skip lunch altogether, then a breakfast laced with Cajun sausage is the best fit because other than the occasional mid-morning or afternoon snack, you will hardly feel the urge to partake of anything else until well past dinner time.

The dish is also perfect for milder flavors when you use breakfast or another smoked sausage along with salt instead of Creole or Cajun seasonings.

Preparation time is 30 to 40 minutes, and it will take you about 25 minutes of the actual cooking. With our apportioning guide, it’s possible to make ten servings. You’re probably raring to go by now. So, let’s get started:


  • 1 Tbs oil
  • 1/2 cup onions, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 cups Troy Landry’s Choot ‘em Smoked Andouille Pork Sausage, chopped
  • 5 cups Italian or French bread cubes
  • 2 cups Monterrey Jack Cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 5 Eggs beaten lightly
  • 1/2 cup milk
  • 1 Tbs Creole seasoning, Big & Zesty, Original “Zatarains.”


  1. Heat oven to 350 degrees F. Heat oil in a large skillet over low heat. Add bill pepper and onions. While stirring, cook for 3 minutes or until it becomes soft. Add sausage. Cook and stir slowly for 1 minute.
  2. Using a baking dish, 13 x 9”, with grease, spread 1/2 of the bread cubes. Layer with 1/2 each of the sausage and cheese mixtures. Repeat with remaining cheeses, bread cubes, and sausages.
  3. Mix milk, eggs and Creole seasoning in a medium bowl until well blended. Pour mixture over bread. Add bread cubes lightly into egg mixture until covered completely. Let stand for 10 minutes.
  4. Bake for 40 – 45 minutes until golden brown. Remove from oven and let it cool for 5 minutes before serving.

Nutritional Information Per Serving:

  • Calories 324
  • Cholesterol 157 mg
  • Sodium 877 mg
  • Protein 19 gm
  • Total Fat 20g
  • Fiber 1g
  • Carbohydrates 17g

So, there you have it. It’s incredibly easy to prepare, and it packs flavors that play well with your taste buds. The andouille rich with Cajun sausage will stave off lunch cravings well past the mid-afternoon because the ingredients are not only tasty but fill you up comfortably.

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