Cajun scrambled eggs is a recipe that puts a spicy Louisiana twist on traditional breakfast dish of andouille sausage and eggs. Green pepper, onions, and of course Cajun spice are other key ingredients.
Cajun scramble, or creole scrambled eggs, are in an easy way to give your breakfast a southern flair.
You could add a couple more ingredients to this recipe to give it these creole scrambled eggs even more creole.
- First you could start by cooking one cup of chopped potatoes in the oil before the onions and pepper.
- You could also add 1/2 of a grated cheese like cheddar along with the egg mixture.
This recipe for creole scrambled eggs leaves potatoes and cheese out. Instead, this spicy scramble focuses on the andouille sausage. It actually is more of “andouille sausage and eggs” rather than “eggs and andouille sausage.”
Cajun scrambled eggs are among the easiest Creole breakfast dishes to make. You likely have all the ingredients on hand. Just make sure you have that Cajun spice to add to the eggs!
After Cooking Cajun Scrambled Eggs
Again, this Creole style scrambled eggs breakfast dish will be mostly sausage with a little egg mixed throughout. You’re going to want to serve it right away just like you would serve scrambled eggs. You don’t want them to get cold.
You can garnish your Cajun eggs with some thinly sliced scallions. Or you can top it with some salsa or hot sauce.
You could keep any leftover Cajun scrambled eggs in the refrigerator for about two days. They may not be as quite good the next day but they will still be tasty. Simply reheat them if you want another andouille sausage breakfast.
Cajun Scrambled Eggs
- large skillet
- Cutting board
- 1 tablespoon olive oil
- ½ cup chopped onion (about ½ onion)
- 1 green bell pepper
- 1/4 teaspoon salt and pepper
- 1 12 oz andouille sausage
- scallions (optional)
- Heat 1 tablespoon of olive oil in the skillet on medium. Add chopped onions and chopped green bell peppers to the pan and heat until softened, about three minutes.
- Slice the andouille sausage into coin-type pieces, about ¼ inch thick.
- Add the andouille sausage slices to the chopped onions and green bell peppers. Add a bit of salt and pepper. Cook another 3 minutes or until the sausage has warmed through and softened.
- Whisk six eggs with 1 teaspoon Cajun seasoning. Add the egg mixture to the andouille sausage mixture. Continue to stir occasionally, folding in so that the eggs cook thoroughly.
- Place Cajun scrambled eggs in a serving bowl, top with thinly sliced scallions for garnish, and serve immediately.