Cajun French – Cuire (Ku-eer) – Bake
This breakfast bake is for more than just breakfast. As RVers, we use it for a meal when traveling. It is also a great grab and go snack as well as an elegant brunch.
Mais C’est Bon!
Enjoy!!
Ingredients
12 oz Ground Fresh Sausage (Can use breakfast, green onion, Italian, etc.)
6 oz (1 ¼ cups) Andouille Sausage Cut into small pieces
¾ cup Onion diced small
⅓ cup Celery diced small
½ cup Bell Pepper diced small
3 cups Mushrooms cubed medium
9 oz (1 ⅛ cups) Baking Mix (Jiffy, Bisquick or equivalent)
3 Large Eggs
1 ½ cups Milk
4 oz block sharp Cheddar Cheese grated
Seasonings to taste:
1 tsp Salt
1 tsp Pepper
½ Teaspoon Hot Sauce Optional
Cayenne Pepper
Olive oil
Syrup For Drizzle
Instructions
Preheat oven to 350 degrees. (Convection we do 325)
We use a 10″ cast iron double handle skillet. (any skillet that fits your oven)
Heat skillet to medium high
Add bulk sausage and break up (if sausage is dry add a little olive oil)
Add vegetables & Andouille
Cook 5 – 10 minutes
Add mushrooms, cook 5 min
Drain extra grease and liquid
Taste for seasoning – add as necessary
In a large bowl mix together eggs, milk, and hot sauce – mix well
Add baking mix and combine well
Fold in cheese
Pour batter over meat and vegetable mixture
Bake for 30 minutes until golden brown
Let rest 5-10 minutes
Serve with Cane Syrup drizzled over top
