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angled shot of Loaded Creole breakfast skillet with a striped linen underneath on a wooden surface.

Loaded Creole Breakfast Skillet

Ashley
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!
3.75 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American, Cajun
Servings 4 servings
Calories 438 kcal

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.

Nutrition

Serving: 1servingCalories: 438kcalCarbohydrates: 18.1gProtein: 23.3gFat: 31gSaturated Fat: 11gCholesterol: 348mgSodium: 970mgFiber: 2.1gSugar: 6.2gCalcium: 193mgIron: 3mg
Keyword breakfast casserole, breakfast skillet, egg recipes, loaded breakfast skillet
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