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Cheesy Creole Breakfast Skillet

A savory, one-skillet breakfast with potatoes, Andouille, shrimp, eggs, and melted cheese with an optional Creole sauce.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1/2 teaspoon Creole seasoning for sauce
  • 1/2 teaspoon paprika for sauce
  • 1 tablespoon vegetable oil
  • 1 medium russet potato peeled and finely diced
  • 1 tablespoon butter
  • 1/2 medium yellow or sweet onion diced
  • 1/2 red or green bell pepper diced
  • 3 links Andouille sausage sliced (about 9 ounces)
  • 1/2 pound medium shrimp peeled and deveined
  • 1 teaspoon Creole seasoning for shrimp
  • 1/2 teaspoon paprika for shrimp
  • 1/4 teaspoon garlic powder
  • 7 large eggs
  • 1/4 cup whole milk
  • 2/3 cup Colby Jack or cheddar cheese shredded

Instructions

  • Make the Creole sauce: in a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Creole mustard, 1/2 teaspoon Creole seasoning, and 1/2 teaspoon paprika. Refrigerate until ready to serve.
  • Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Add the diced russet potato and cook, stirring frequently, 8–10 minutes until potatoes are softened and starting to brown.
  • Add 1 tablespoon butter, the diced onion, diced bell pepper, and sliced Andouille sausage to the skillet. Cook 3–4 minutes, stirring, until the vegetables soften and the sausage browns.
  • Add the shrimp, 1 teaspoon Creole seasoning, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder. Cook 2–3 minutes until the shrimp are opaque and just cooked through.
  • In a bowl, whisk together the 7 eggs and 1/4 cup whole milk. Pour the egg mixture into the skillet and cook over medium heat, stirring gently with a rubber spatula, until the eggs are almost set.
  • Sprinkle 2/3 cup shredded Colby Jack or cheddar cheese evenly over the eggs, then place the skillet under a broiler briefly until the cheese melts and is lightly browned.
  • Remove from the oven, drizzle with Creole sauce if desired, and serve immediately.

Equipment

  • Large cast iron skillet

Notes

  • Make the sauce ahead and store refrigerated.
  • Dice the potato small so it cooks through in the allotted time.
  • Use peeled, deveined shrimp for best texture.
  • Watch the broiler closely to avoid burning the cheese.