Recipes > Breakfast

Skillet Eggy Jambalaya Breakfast Bake

Prep Time

10 minutes

Cook Time

30 minutes


3-4 people

Enjoy jambalaya any time of the day, even for breakfast! My Diary of Us cooks up the perfect skillet breakfast bake that is savory, satisfying, full of Creole flavors, and very simple to make.

Skillet Eggy Jambalaya Breakfast Bake

Kitchen Tip : Skillet Eggy Jambalaya Breakfast Bake


  • 1 Box Tony’s Creole Jambalaya Rice Dinner Mix

  • 1 Pound Andouille Sausage, Sliced

  • 4-6 Eggs

  • 1/2 Cup Green Onions, Sliced

  • Stock or Water (According to Package Directions)

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • Clear


  1. Brown Andouille sausage in a large cast iron skillet.
  2. Add Tony’s Creole Jambalaya Rice Dinner Mix and add liquid to the pan and stir. Bring liquid to a low boil and then reduce to a simmer and place lid or foil on the skillet and back for 20 minutes and then uncover the skillet and bake for another 5-10 minutes until rice is fluffy.
  3. Once rice is cooked, fluff with a fork and then 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.
  4. Place into oven and cook for 10-12 minutes or until whites of eggs are cooked through.
  5. Sprinkle with green onions and serve immediately.

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