Mardi Gras Breakfast Casserole
This Mardi Grass breakfast casserole recipe brings together the French creole and Cajun cuisine of New Orleans for phenomenal celebratory flavor!
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 pieces6 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
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