Creole Breakfast Casserole with Zatarain's Andouille Sausage

 

I was fortunate enough to receive samples of smoked sausage from Zatarain's to cook with and share the results with all of you. 

This morning's recipe is courtesy of Zatarain's website. Instead of the usual breakfast casserole made with rolled breakfast sausage and white bread, this recipe uses cubed French bread and flavorful Andouille sausage. 

1 T. oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cups chopped Zatarain's Andouille Smoked Sausage
5 cup French Bread cubes

• 2 cups shredded Monterey Jack cheese
  1 cup shredded Cheddar cheese
  5 eggs, lightly beaten
  1 1/2 cups milk
  1 tablespoon Zatarain's® Big & Zesty Creole Seasoning
• 
  
Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened. Add sausage; cook and stir 1 minute.


Spread 1/2 of the bread cubes in greased 13 x 9-inch baking dish. Layer with 1/2 each of the sausage mixture and cheeses. Repeat with remaining bread cubes, sausage mixture and cheeses.


Mix eggs, milk and Creole Seasoning in medium bowl until well blended. Pour evenly over bread mixture. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.


Bake 40 to 45 minutes or until center is set and the top is golden brown. Remove from the oven. Let stand 5 minutes before serving.





If you prefer, you can assemble the casserole, cover with foil and refrigerate overnight. The next morning, all you'll need to do is pop in the oven and bake.


This was a delicious change from the ordinary breakfast casserole. In fact, this would make a great dinner entrée served with a green salad.


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