Cajun Breakfast Casserole

Presented by Chef Imani Colclough

  • 4 cups  of large diced red potatoes 
  • 3 cups shredded Colby cheese
  • 5 eggs, lightly beaten
  • 2 cups of heavy cream
  • 1 tablespoon of smoked paprika
  • 2 tablespoons of Cajun seasoning
  • 1 cup of diced red onion
  • 1 cup of diced bell pepper
  • 1 cup of diced tomatoes
  • 1 cup of sliced andouille sausage
  • 2 tablespoons of chopped parsley
20 mins
Prep time
45 mins
Cook time
  • Preheat oven to 400 degrees F. Blanche potatoes in salted boiling water in a medium size pot.  Heat oil in large skillet on medium heat.  Add onion and bell pepper; cook and stir 3 minutes or until softened. Add sausage; cook and stir 1 minute
  • Spread 1/2 of the potatoes in greased 13x9-inch baking dish. Layer with 1/2 each of the sausage mixture, tomatoes and cheese.  Repeat with remaining potatoes sausage mixture tomatoes and cheese
  • 3. Mix eggs, heavy cream and Creole Seasoning in medium bowl until well blended. Pour evenly over potato mixture and top with parsley.
  • Bake 30-45 minutes or until center is set and top is golden brown. Remove from oven. Let stand 5 minutes before serving