Creole Scramble
Start your day with a burst of bold Southern flavors in this hearty and vibrant Creole Scramble! Packed with Cajun-seasoned eggs, smoky Andouille sausage, and the "holy trinity" of onions, bell peppers, and celery, this easy one-pan breakfast recipe is an irresistible fusion of spice and comfort. Juicy diced tomatoes, smoky paprika, and a touch of hot sauce lend authentic Creole flair, while fresh parsley and scallions brighten each bite. Ready in just 25 minutes, this protein-packed dish is perfect for brunch, a quick family breakfast, or even breakfast-for-dinner nights. Pair it with crispy toast or warm biscuits for a complete meal that’s sure to impress. Spice up your mornings with this Creole classic!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons half-and-half cream
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced celery stalk
- 2 minced garlic cloves
- 1 cup (drained if canned) diced tomatoes
- 2 links, sliced cooked Andouille sausage
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon (optional) hot sauce
- 2 tablespoons, chopped fresh parsley
- 2 medium, sliced (for garnish) scallions
- 0.25 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
Instructions
Crack the eggs into a mixing bowl and whisk them together with the half-and-half cream, a pinch of salt, and a pinch of black pepper. Set aside.
Heat a large non-stick skillet over medium heat and melt the butter until it is foamy.
Add the diced onion, green bell pepper, and celery to the skillet. Cook until softened, about 3-4 minutes, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes and sliced Andouille sausage to the skillet. Cook for 2-3 minutes, allowing the ingredients to blend together.
Sprinkle the Cajun seasoning, smoked paprika, and optional hot sauce over the vegetable and sausage mixture. Stir to combine.
Reduce the heat to medium-low and pour the whisked eggs into the skillet. Let the eggs sit for 10-15 seconds before gently stirring with a spatula.
Continue to cook the eggs, stirring gently and continuously, until they reach your desired level of doneness. Remove the skillet from the heat immediately to prevent overcooking.
Sprinkle the scrambled eggs with chopped parsley and sliced scallions for a fresh finish.
Serve the Creole Scramble hot with toast, biscuits, or a side of your choice.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.8 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 430 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2121 mg | 45% | |
*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.
