Mardi Gras Breakfast Casserole

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This Mardi Grass breakfast casserole recipe brings together the French creole and Cajun cuisine of New Orleans for phenomenal celebratory flavor!

Mardi gras breakfast casserole


I’ve never been to New Orleans. Even so, I wanted to come up with a Mardi Gras inspired recipe using big and bold flavors…essentially a party in your mouth. 

I used a premium fully cooked Andouille sausage, which made getting creative in the kitchen really easy and super fun. Sourcing is very important in this recipe, so source the best quality ingredients that you can.

Mardi Gras Breakfast Casserole  (Full recipe in recipe card further below)

Serves: 6-8   Prep: 10 min   Cook 20 min

Ingredients: 

  • package Andouille Sausage (chopped)
  • eggs
  • cream 
  • croissants
  • cayenne pepper
  • hot paprika 
  • butter
  • green peppers (diced)
  • onion (chopped)
  • dried thyme
  • diced canned tomatoes (drained)
  • cheddar cheese 
  • * Maple syrup to taste

Directions 

  • Preheat oven to 350˚F
  • In a hot oven-proof skillet heat butter, onions, thyme and peppers on medium heat until soft.
  • In a large bowl beat eggs, cream, cayenne pepper and paprika together and set aside.
  • Tear croissants into bite-sized pieces.
  • Sauté croissants pieces with onions and peppers in skillet for about 1 minute so that it will absorb the flavor of the thyme and veggies
  • Add sausage and then eggs.
  • Scatter the tomatoes into the eggs and mix gently until eggs start to set
  • Sprinkle with cheese and bake for about 20 minutes.
  • Egg casserole will rise during baking and the cheese will be melted when ready.
  • The casserole will be firm. A toothpick inserted into the center of the casserole should come out clean.
  • Serve with maple syrup as desired.
  • Welcome to the party in your mouth!

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Mardi gras breakfast casserole

Mardi Gras Breakfast Casserole

Dr. Lisa
This Mardi Grass breakfast casserole recipe brings together the French creole and Cajun cuisine of New Orleans for phenomenal celebratory flavor!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 584 kcal

Ingredients
  

  • 10 eggs (beaten)
  • 6 croissants (broken into pieces)
  • 1 lb andouille sausage (precooked)
  • 3/4 cup heavy cream
  • 1/8 tsp cayenne pepper
  • 1/4 tsp paprika (hot paprika)
  • 1/4 cup green peppers (diced)
  • 1/2 onion (chopped)
  • 1/2 cup canned tomatoes (drained)
  • 1 tsp dried thyme
  • 1/2 cup cheddar cheese
  • 1/2 tbsp butter
  • 1/4 cup maple syrup (for drizzling)

Instructions
 

  • Preheat oven to 350˚F
  • In a hot oven-proof skillet heat butter, onions, thyme and peppers on medium heat until soft.
    1/4 tsp paprika , 1/4 cup green peppers , 1 tsp dried thyme , 1/2 tbsp butter , 1/2 onion
  • In a large bowl beat eggs, cream, cayenne pepper and paprika together and set aside.
    10 eggs , 3/4 cup heavy cream , 1/8 tsp cayenne pepper , 1/4 tsp paprika
  • Tear croissants into bite-sized pieces
    6 croissants
  • Sauté croissants pieces with onions and peppers in skillet for about 1 minute so that it will absorb the flavor of the thyme and veggies
  • Add sausage and then eggs.
    1 lb andouille sausage , 10 eggs
  • Scatter the tomatoes into the eggs and mix gently until eggs start to set.
    1/2 cup canned tomatoes
  • Sprinkle with cheese and bake for about 20 minutes.
    1/2 cup cheddar cheese
  • Egg casserole will rise during baking and the cheese will be melted when ready.
  • The casserole will be firm. A toothpick inserted into the center of the casserole should come out clean.
  • Serve with maple syrup as desired.
    1/4 cup maple syrup
  • Welcome to the party in your mouth!

Notes

Drizzle with maple syrup at serving. 

Nutrition

Serving: 1gCalories: 584kcalCarbohydrates: 30gProtein: 24gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 316mgSodium: 783mgPotassium: 435mgFiber: 2gSugar: 13gVitamin A: 1157IUVitamin C: 6mgCalcium: 137mgIron: 3mg
Keyword casserole, eggs
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