CHEESY CREOLE BREAKFAST SKILLET

Cheesy Creole Breakfast Skillet image

Provided by Kardea Brown

Time 25m

Yield 4 servings

Number Of Ingredients 26

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Ingredients

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown's House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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hizaifa Zahid

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I've made this skillet several times now and it's always a hit. It's a great way to start the day!

Ibrahim Salameh

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This skillet is perfect for a lazy weekend breakfast. It's easy to make and it's always a crowd-pleaser.

Raglan James

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I'm a vegetarian, so I used tofu instead of sausage. It was a great substitute and the skillet was still very flavorful.

anil agazade

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This recipe is a great base for a customizable breakfast skillet. I added some black beans and corn to mine and it was delicious.

Jesus Diaz

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I had some trouble finding andouille sausage, so I used regular breakfast sausage instead. It turned out fine.

Stacey Hawkins

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This skillet was a bit too spicy for my taste. Next time, I'll use less cayenne pepper.

Ruth Joseph

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I'm not a big fan of Creole food, but I thought I'd give this recipe a try. I was pleasantly surprised! The flavors were well-balanced and the dish was very filling.

Rafaqat Rana

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This skillet is a great way to use up leftover rice. I added some chopped bell peppers and onions to mine and it was even better.

zama reneth hlatshwayo

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I made this for breakfast this morning and it was delicious! The cheese was melted and gooey, and the sausage and potatoes were cooked to perfection.

Reagan Flanklin

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This cheesy Creole breakfast skillet was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.

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