Diced potatoes, smoked sausage, fluffy scrambled eggs, bell peppers, onions, cajun spices, and a creamy creole remoulade sauce come together in this flavorful breakfast skillet. This will be a breakfast and brunch go-to in your home, trust me!
Leave it to me to add a little Cajun flair to your everyday breakfast! This breakfast skillet really does have it all, and the spice level is just right! The creamy remoulade sauce is the perfect finishing touch to this loaded breakfast dish.
As some of you may know, I am a Southern girl by way of Jackson, MS and we love ourselves some Cajun and Creole food! Being raised only 3 hours outside of New Orleans has truly influenced my cooking and I love adding Cajun flavors to many of my recipes.
Jump to:
- Ingredients You Need To Make This Recipe
- How to Make This Recipe
- Variations and Substitutions
- Do I Have To Use A Cast-Iron Skillet?
- What Can I Use Instead of Creole Mustard?
- Can I Make This Recipe Vegetarian?
- Make-Ahead and Storing Instructions
- Recommended Tools for This Recipe
- You Will Also Love These Irresistible Cajun Recipes!
- 📖 Recipe
Ingredients You Need To Make This Recipe
Creole Remoulade Sauce
- ¼ cup mayonnaise
- 2 teaspoons Creole mustard or whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 clove minced garlic
- ½ teaspoon hot sauce, such as Frank's RedHot®
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon each of garlic powder, onion powder, Italian seasoning, and paprika
Breakfast Skillet
- Unsalted butter and extra virgin olive oil. This recipe calls for 1 tablespoon each of unsalted butter and extra virgin olive oil. The veggies are cooked in butter and oil until softened. The combination of these fats imparts great flavor and the oil keeps the butter from burning.
- 1 cup of cubed russet potato. The potato is cooked until crispy and adds delicious texture and starchiness to the dish.
- Yellow onion. This recipe calls for half a medium yellow onion, chopped.
- Green and red bell pepper. This recipe calls for half of a red and green bell pepper. You can also use one whole green or red bell pepper if you prefer.
- Fresh garlic. Mince two cloves of fresh garlic for this dish.
- Salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. These spices are used to season the breakfast skillet with.
- Smoked sausage. This recipe calls for 6 ounces, or one large link, of smoked sausage. You can use spicy or regular smoked sausage for this recipe.
- Six large eggs. The eggs are scrambled until fluffy with the veggies and sausage.
- Half and half. A little bit of half and half is added to the eggs to give them an extra fluffy texture.
- Shredded colby jack cheese. Shredded cheese is sprinkled over top of the breakfast skillet at the end. You can also use any other variety of good melting shredded cheese, such as sharp or mild cheddar, pepper jack, or a cheddar blend.
How to Make This Recipe
- In a medium mixing bowl, whisk together the mayo, creole mustard, Worcestershire sauce, lemon juice, garlic, hot sauce, and spices until combined. Set aside.
- Heat the oil and butter in a medium, heavy-bottomed skillet over medium-high heat. I used a 10-inch cast-iron skillet. This Lodge 10.25-inch Cast Iron Skillet is my favorite!
- Once butter is melted, add the cubed potatoes and cook until the potatoes are browned and crispy, about 5-7 minutes. Add the onion and bell peppers and cook until the onion is transluscent, about another 2-3 minutes. Add the minced garlic and cook until fragrant, about another minute.
- Season the veggies with the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced smoked sausage and cook until the sausage begins to brown, about 2-3 minutes.
- Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!
Variations and Substitutions
The great thing about this breakfast skillet is you can add any vegetables or protein that you like! Feel free to try this dish out with some of the following additions:
- Sliced mushrooms
- Sliced or chopped jalapenos
- Baby spinach
- Sliced cherry tomatoes
- Sun-dried tomatoes
- Artichoke hearts
- Ground pork, turkey, or chicken sausage
- Cubed chicken breasts
- Plant-based sausage
Do I Have To Use A Cast-Iron Skillet?
The cast-iron skillet is totally optional but I do recommend using one if you have one on hand. The cast-iron skillet gives you the best crispy texture in the potatoes and evenly distributes heat so that all the ingredients get cooked evenly.
Just be sure and stir your ingredients often when using cast-iron, as it gets very hot and ingredients can easily burn.
What Can I Use Instead of Creole Mustard?
Creole mustard can be a hard-to-find ingredient. The good news is that whole grain mustard has the same effect in the creole sauce and even adds a little bit more of a peppery bite.
Zatarain's Creole Mustard is the brand I used for this recipe and I highly recommend seeing if retailers in your area carry it. Creole mustard is absolutely delicious and can be used in so many ways!
Can I Make This Recipe Vegetarian?
You can absolutely make this breakfast skillet vegetarian if you like! Simply omit the sausage or feel free to add plant-based meat substitutions. Beyond Sausage Brat Original is one of my favorites!
Feel free to add additional vegetables to this skillet if you are omitting the meat.
Make-Ahead and Storing Instructions
You can cook all of the ingredients except the eggs a day or two ahead of time and store them in an airtight container in the refrigerator until the day you'd like to serve. Just reheat the ingredients in a skillet on the stovetop and add the eggs and scramble until fluffy.
The creole sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator.
Leftovers can be stored in an airtight container in the refrigerator for up to five days.
Recommended Tools for This Recipe
You Will Also Love These Irresistible Cajun Recipes!
- Creamy Cajun Shrimp and Corn Chowder
- Crispy Smashed Potatoes with Creole Sauce
- Authentic Chicken and Sausage Gumbo
- Blackened Catfish and Smoked Gouda Grits
📖 Recipe
Loaded Creole Breakfast Skillet
Ingredients
Creole Sauce
- ¼ cup mayonnaise
- 2 teaspoons Creole mustard or whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon hot sauce such as Frank's RedHot®
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ teaspoon each garlic powder, onion powder, Italian seasoning, and paprika
Breakfast Skillet
- 1 tablspoon butter unsalted
- 1 tablespoon olive oil extra virgin
- 1 cup cubed russet potatoes peeled or skin-on
- ½ medium yellow onion chopped
- ½ medium green bell pepper rinsed, seeded, and chopped
- ½ medium red bell pepper rinsed, seeded, and chopped
- Salt and cracked black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ⅛-1/4 teaspoon cayenne pepper
- 6 ounces smoked sausage sliced, about one large link or two small links, spicy or regular
- 6 large eggs beaten with ¼ cup half and half
- ¼ cup half and half beaten with the eggs
- ½ cup shredded colby jack cheese
- 2 cloves garlic minced
Instructions
- In a medium mixing bowl, whisk together the mayo, creole mustard, Worcestershire sauce, lemon juice, garlic, hot sauce, and spices until combined. Set aside.
- Heat the oil and butter in a medium, heavy-bottomed skillet over medium-high heat.
- Once butter is melted, add the cubed potatoes and cook until the potatoes are browned and crispy, about 5-7 minutes. Add the onion and bell peppers and cook until the onion is translucent, about another 2-3 minutes. Add minced garlic and cook until fragrant, about another minute.
- Season the veggies with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced smoked sausage and cook until the sausage begins to brown, about 2-3 minutes.
- Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!
- Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!
Notes
- The creole sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days.
Marlon Boyd
This will be perfect for Brunch! Can’t wait to make this!
Ashley Boyd
I really hope you enjoy it!
Kim
Where is the potato info?
Ashley Boyd
the recipe has been updated - so sorry about that!