Breakfast in the Bayou (Creole)

Creole Breakfast

For me, blogging is interesting because I often do not know where I’m going to go with it until I sit down to write it. For many writers, they outline and plot which sounds either lovely or like torture. I’m a panster, so for me, it is the latter. This morning was no different. I was pondering what to write when the phone rang and my bestie asked me what I was doing. I explained that I was pondering my blog over breakfast, and he asked what I was having. I told him and omelet like the ones my grandmother used to make. I began to reminisce about the family breakfasts my grandmother would cook for my nephew, nieces, and myself when we were all in grade school.

That was a simpler time then. Now, many families grab breakfast on the go, and often, that doesn’t consist more than a cup of coffee and granola bar or a bowl of cereal. For many, a sit-down breakfast is a luxury, despite how health professionals and physicians stress its importance. It seems in this fast-paced world, the little things are becoming less and less. That’s when I realized how rare it is that I actually take the time to make omelets. This gave me inspiration for today’s blog—to post a traditional Creole breakfast dish. (And y’all thought I was just rambling for no good reason.)

  • ¼ teaspoon salt
  • ¼ teaspoon red pepper
  • ¼ teaspoon paprika
  • 1 tablespoon sugar
  • 2 cloves garlic (diced)
  • ½ cup red bell pepper (diced)
  • ½ cup green bell pepper (diced)
  • ¼ cup green onion (diced)
  • ¼ cup yellow onion (diced)
  • 1 tablespoon olive oil
  • 1½ cup Cheddar cheese (shredded)
  • 1 ½ cup Monterey Jack cheese (shredded)
  • 2 cups milk
  • 6 eggs
  • 3 cups andouille sausage (chopped)
  • 6 cups French bread (cubed)
  1. Preheat oven to 350°F.
  2. In a medium bowl beat eggs, salt, red pepper, paprika, and sugar. Mix well and set aside.
  3. Spray a medium-size baking dish with a nonstick cooking or baking spray. Set aside.
  4. In a large skill, heat olive oil in large skillet over medium heat.
  5. Add garlic, red bell pepper, green bell pepper, green onion, and yellow onion until soft.
  6. Add sausage and cook until begins to brown lightly.
  7. Using one half of the bread cubes, line bottom of the dish with the bread cubes. Layer half of the sausage and vegetable mixture and the cheeses atop the bread cubes. Then, add another layer of bread, followed by another layer of the andouille and vegetable mixture and the cheeses.
  8. Pour the egg, milk, and spice mixture over the layered ingredients in the baking dish. Allow to sit for approximately ten minutes.
  9. Bake for approximately 45 minutes or until golden brown.
  10. Allow to rest 5 minutes before serving.

Don’t forget to visit Creole Bayou again. New posts are made on Wednesdays. If you have any questions or suggestions about this post or any others, feel free to comment below or tweet me at @dolynesaidso. You also can follow me on Instagram at genevivechambleeauthor or search me on Goodreads or Amazon Authors.

Life’s Roux: Wrong Doors, my steamy romantic comedy, is available at Red Sage Publishing. To order, follow the link to http://bit.ly/2CtE7Ez or to Amazon at http://amzn.to/2lCQXpt

My new book, Out of the Penalty Box, a fiction romance is now available for at http://amzn.to/2Bhnngw. It also can be ordered on iTunes, Nook, or Kobo. For more links where to purchase or to read the blurb, please visit http://bit.ly/2i9SqpH.

My steamy short story “Cargo” in Pirates: Boys Behaving Badly Anthology #3 is available for purchase. Find it at http://amzn.to/2DV5btz.

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