Baked New Potatoes With Cajun Scrambled Eggs Recipes

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CAJUN SCRAMBLE WITH ANDOUILLE SAUSAGE



Cajun Scramble With Andouille Sausage image

A yummy sounding breakfast from the Johnsonville sausage company. While this sounds like a great breakfast, it would make a perfect dinner, too, accompanied by a nice green salad.

Provided by Jostlori

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces andouille sausages, sliced into 1/4 inch rounds
6 eggs, beaten
1 teaspoon cajun seasoning
2 tablespoons olive oil
1 red rose potato, 1/4 inch dice
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup monterey jack pepper cheese, shredded
Crystal hot sauce (to garnish, or other Louisiana style hot sauce)

Steps:

  • In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
  • In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
  • Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
  • Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
  • After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
  • Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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