Spicy Jambalaya Breakfast Casserole

While the thought of jambalaya for breakfast may seem a little out of the ordinary, this is a fun twist on the reliable breakfast casserole that we've all enjoyed for years. For easy prep, prepare the jambalaya mix the night before and assemble the next morning.

1 package Zatarain's ® Jambalaya Mix

1 pound Zatarain's ® andouille sausage, coarsely chopped

8 eggs, lightly beaten

2 cups half-and-half

2 cups shredded Monterey Jack cheese

1/2 cup chopped red bell pepper

1/4 cup chopped green onions

Prepare Jambalaya Mix as directed on package, using the smoked sausage in place of the ham. 

Preheat oven to 350°F. 

Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper, and onions; mix until well blended. Set aside. 

Spread rice mixture evenly in the bottom of a greased 13 x 9-inch baking dish. Pour egg mixture over the top. Bake 30 minutes or until eggs are set. 

Let stand 5 minutes before serving.

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