Original Creole Seasoning 
Cornbread Stuffing Mix - Classic Creole 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeSpice up your morning with this Cajun Cornbread Breakfast Casserole by @Mydiaryofus – a savory, hearty dish packed with Southern flavor and our Cornbread Stuffing Mix!
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Ingredients
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1 Lb. Diced Andouille Sausage
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2 Boxes Tony Chachere’s Creole Cornbread Stuffing Mix
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1 Cup Diced Onion
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1 Diced Green Bell Pepper
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4 Cups Shredded Cheddar Cheese
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12 Eggs
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2 Cups Milk
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1 Tbsp. Tony Chachere’s Creole Seasoning
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Green Onions for Topping
- Clear
Directions
- Preheat oven to 350 degrees.
- Sauté sausage with onions and bell pepper for 5-7 minutes until sausage has browned and veggies have softened slightly.
- Place cornbread stuffing mix in the bottom of a greased 9 x 13 dish and season with 1/2 of the Creole seasoning.
- Layer cooked sausage and veggies and add cheese to the stuffing mix.
- Whisk eggs with the remaining Creole Seasoning and milk until combined well and then pour over the cheese, sausage, veggies, and hash browns over top.
- Bake for 50 minutes to 1 hour until eggs are cooked through.
- Let sit for 5-10 minutes and then serve.
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from our Cajun Country Cookbook
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