Cajun Scramble with Andouille Sausage
Spice up your morning with this bold and flavorful Cajun Scramble with Andouille Sausage! Packed with savory andouille sausage, perfectly scrambled eggs, and a trio of colorful bell peppers, this hearty breakfast dish is a true Southern-inspired delight. Infused with the smoky, zesty kick of Cajun seasoning and a hint of garlic, every bite is a celebration of bold flavors and vibrant textures. Ready in just 25 minutes, this quick and easy skillet breakfast is perfect for busy mornings yet impressive enough for weekend brunch. Garnished with fresh green onions and optional hot sauce for an extra layer of heat, this protein-rich scramble pairs beautifully with toast or crispy breakfast potatoes. If you're looking for an easy Cajun breakfast recipe that’s both comforting and energizing, this dish is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 links andouille sausage
- 6 large eggs
- 2 tablespoons whole milk
- 1 tablespoon olive oil
- 0.5 cup (diced) yellow onion
- 0.5 cup (diced) green bell pepper
- 0.5 cup (diced) red bell pepper
- 2 cloves (minced) garlic
- 1.5 teaspoons Cajun seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (sliced) green onions
- optional (to taste) hot sauce
Instructions
Slice the andouille sausage into thin rounds and set aside.
In a medium bowl, whisk together the eggs, whole milk, Cajun seasoning, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the sliced sausage. Cook for 4-5 minutes, stirring occasionally, until the sausage begins to brown.
Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and aromatic.
Reduce the heat to medium-low, and pour the egg mixture into the skillet. Let it sit undisturbed for 30 seconds, then gently stir with a spatula, folding the eggs as they set.
Continue cooking the eggs, stirring occasionally, until they are soft and fully cooked but still moist. Be careful not to overcook.
Remove the skillet from heat and garnish the scramble with sliced green onions. Add a few dashes of hot sauce if desired.
Serve the Cajun Scramble hot, either on its own or with a side of toast or breakfast potatoes.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
