Recipes > Dinner

Breakfast Skillet Jambalaya

Prep Time

5 minutes

Cook Time

40 minutes


4-6 people

You’re going to love this easy-to-make recipe! It’s a breakfast spin on a classic Louisiana jambalaya dish by @michaelgulotta!


  • 1 Box Tony’s Creole Jambalaya Rice Dinner Mix

  • 1 Pound Andouille or Smoked Sausage, Sliced/Halved

  • 4-6 Eggs

  • 1 Can 14 oz. Diced, Undrained Tomatoes

  • 1/2 Cup Cheddar Cheese

  • 1/2 Cup Green Onions, Sliced

  • Stock or Water (According to Package Directions)

  • 1 Teaspooon Tony’s Original Creole Seasoning

  • Clear


  1. Brown Andouille sausage in a large cast iron skillet.
  2. Add diced tomatoes.
  3. Stir in Tony’s Creole Jambalaya Rice Dinner Mix and add liquid to the pan. Bring to a low boil and then reduce to a simmer and place lid or foil on the skillet for 20 minutes until rice is al dente.
  4. Make 4-6 small holes in the rice mixture and crack an egg into each hole and then sprinkle each egg with Tony’s Original Creole Seasoning.
  5. Top the jambalaya with shredded cheese.
  6. Place into oven and cook for 6 minutes at 375℉ or until whites of eggs are cooked through.
  7. Sprinkle with green onions and serve immediately. Enjoy!

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