Creole Breakfast Egg Bake With Sausage and Potatoes

Prep Time

15 minutes

Cook Time

55 minutes


6-8 people

This Creole Breakfast Egg Bake is the perfect recipe for any brunch! Don’t take our word for it. The Beach House Kitchen’s friends say it’s the best breakfast casserole they’ve ever had, so you have to give it a try!

Creole Breakfast Egg Bake With Sausage and Potatoes

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  • 32-Ounce Bag Tater Tot Potatoes

  • 1 Tablespoon Olive Oil

  • 1 Pound Bulk Breakfast Pork Sausage

  • 1 Medium Yellow Onion, Finely Chopped

  • 12 Large Eggs

  • 1 Cup Whole Milk

  • 1/2 Cup Heavy Cream

  • 2 Jars (4 Ounces) Diced Pimentos, Well Drained

  • 2 Cups Cheddar Cheese, Shredded

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 1 1/2 Tablespoon Dijon Mustard

  • Clear


  1. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray. Add tater tots to the dish in an even layer. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add sausage and onion, breaking up the sausage with a wooden spoon, and cook until the sausage is no longer pink and the onion is translucent. Remove from heat and drain fat. Set aside.
  3. In a large bowl, whisk together eggs, milk, heavy cream, diced pimentos, shredded cheese, Tony’s Original Creole Seasoning and Dijon mustard. Add the sausage mixture and mix until well combined. Pour this mixture over the tater tots in the prepared baking dish.
  4. Bake for 50-55 minutes until the egg bake is lightly browned, puffy and center is set. Remove from the oven and let stand for 15 minutes before cutting into squares and serving.

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