Andouille & Egg Bake

Breakfast/Brunch

Dec 24

A brunch-style meal is a good idea for a spring gathering. Brunch straddles two meals and serves well for hours. A few quick and simple recipes and you’ll be set to feed a crowd. Try a twist on a classic breakfast casserole that gets a flavor boost from andouille in an Egg and Andouille Bake. It’s an upgrade from everyday scrambled eggs, and is prepared with little fuss. Lemon Blueberry Scones, from the cookbook Entertain Effortlessly Gift Deliciously, are a great addition to your brunch menu. These lightly sweet scones can be prepped a day ahead and quickly baked to be served warm with your favorite preserves. While the scones are baking, your Citrus Buratta Salad can be prepared in minutes for a beautiful dish with a refreshing flavor combination. Pair these recipes with endless mimosas and your spring brunch will be off to a great start! For the cookbook Entertain Effortlessly Gift Deliciously, click here and follow on Instagram @y_delicacies.

These recipes were featured in the February/March issue of Inside New Orleans Magazine.

Andouille & Egg Bake

Servings: 6

1 large bunch green onions, plus extra for garnish

1 Tablespoon olive oil

1 pound andouille sausage, cut into bite-size pieces

1 dozen large eggs

1 cup heavy cream

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon black pepper

1 pound grated cheddar cheese, plus extra for serving

1. Preheat broiler.

2. On a rimmed baking sheet toss green onions and olive oil to coat. Arrange onions in a single layer on half of a rimmed baking sheet. Arrange andouille in a single layer on the other half of the baking sheet. Place baking sheet about 6-iches below broiler and broil until onions and andouille are charred in spots, about 2 minutes. Set side and reduce oven temperature to 350°F.

3. In a large bowl, whisk eggs and heavy cream. Add andouille, onions, garlic, salt, pepper and cheese and whisk to combine.

4. Pour into 9X13 baking dish and bake until eggs are set but still wobbly in the center, 25-35 minutes. Cool 10 minutes and serve topped with sliced green onions and grated cheese.

This recipe was featured in the February/March issue of Inside New Orleans Magazine.