Description
Brunch on the Bayou is a flavorful and hearty dish that combines the richness of andouille sausage with the comfort of cheesy grits, topped with a choice of eggs. This Southern-inspired breakfast is a perfect way to start your day with a touch of Cajun spice.
Ingredients
Scale
Ingredients for Cheesy Grits:
- 1/2 cup cooked grits or creamy polenta
- 2 tablespoons shredded cheddar cheese
Ingredients for Sausage Mixture:
- 4 large eggs
- 1/2 pound andouille sausage, sliced
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers (red and green)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 tablespoon chopped fresh parsley
- Hot sauce for serving (optional)
Instructions
- Prepare Sausage Mixture: Heat olive oil in a skillet, cook andouille sausage until browned. Add bell peppers, onion, and garlic, sauté until softened. Season with Cajun seasoning, smoked paprika, salt, and pepper.
- Prepare Eggs: Cook eggs to your preference—fried, scrambled, or poached.
- Assemble: Warm cooked grits with cheddar cheese. Spoon cheesy grits onto a plate, top with sausage mixture, eggs, and garnish with parsley. Serve with hot sauce if desired.
Notes
- For a heartier meal, serve with a warm biscuit or cornbread.
- Try smoked turkey sausage as a lighter alternative to andouille.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 235mg
