I have never been to Mardi Gras before, but one word that comes to mind is bold. However, I’ve had the privilege of visiting New Orleans though, and the French Creole and Cajun cuisine is definitely flavorful.
So, using the new Johnsonville Split Rope Sausage as inspiration, it seemed really easy to come up with a Mardi Gras inspired recipe using big and bold flavors…essentially a party in your mouth.
Johnsonville Sausage uses premium cuts of pork and is fully cooked, which makes getting creative in the kitchen really easy. Unlike, other cooked sausages, Johnsonville uses no fillers. This makes for a flavor that is juicy and a firm texture in every bite.
Mardi Gras Breakfast Casserole
Serves: 6-8 Prep: 10 min Cook 20 min
1 13.5oz package Johnsonville Andouille Sausage (chopped)
1/4 cup cream
1/8 tsp cayenne pepper
1/4 tsp hot paprika
1/2 tbsp vegetable oil
1/2 cup green peppers (diced)
1/2 onion (chopped)
1 tsp dried thyme
1/2 cup diced canned tomatoes (drained)
1/2 cup cheddar cheese
* Maple syrup to taste
- Preheat oven to 350˚F
- In hot oven-proof skillet heat oil, onions, thyme and peppers on medium heat until soft.
- In large bowl beat eggs, cream, cayenne pepper and paprika together and set aside
- Tear croissants into bite-sized pieces
- Saute croissants with onions and peppers in skillet for about 1 minute so that the bread 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 with 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!
Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.