Original Creole Seasoning 
Tony’s Creole Boudin Breakfast Bake
Bring big Creole flavor to your breakfast table with this recipe by @ChefBradleyBayou! Loaded with savory…
Get RecipeBring big Creole flavor to your breakfast table with this recipe by @ChefBradleyBayou! Loaded with savory sausage, jalapeños, eggs, and buttery biscuits, it’s perfect for weekend brunch and early game days.
Ingredients
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2 tablespoons Tony Chachere’s Original Creole Seasoning
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1 package Tony Chachere’s Boudin Sausage
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6 biscuits
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6 eggs
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2 cups shredded cheese
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1 1/2 cups milk
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3 tablespoons butter
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3 tablespoons flour
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12 jalapeños
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1 cup sugar
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1/2 cup brown sugar
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3/4 cup apple cider vinegar
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1 teaspoon minced garlic
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1 teaspoon chili powder
- Clear
Directions
- Chop jalapeños into thin rounds, keeping seeds for extra heat or deseeding for milder heat (use a glove during and wash your hands after cutting). In a small sauce pot bring both sugars, apple cider vinegar, and optional garlic and chili powder to a boil. Add jalapeños and continue to simmer on low for 8-10 minutes. Set aside cowboy candy for now.
- Preheat oven to 350ºF. In a pan, melt butter and add flour to create a roux. Cook over medium heat for 2 minutes, stirring constantly. Slowly add milk and Tony’s Original Creole Seasoning until the desired thickness of gravy is reached, and set aside.
- Cook eggs over easy (they will cook more in the oven). Slice biscuits in halves, layering in a greased casserole dish in order: bottom of biscuits, ⅓ of gravy, boudin sausage (remove from casing and crumble over), cowboy candy, eggs, ⅓ of gravy, tops of biscuits, remainder of gravy, and shredded cheese over top.
- Bake for 30-35 minutes at 350ºF, and allow to cool for 5 minutes before serving. ENJOY!
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