Serves 14
80 min
Cajun Breakfast Soufflé
Recipe GLPR9fa08e66a61e77
A savory Cajun-inspired breakfast soufflé featuring layers of cornbread cubes, spiced andouille sausage, sautéed peppers and onions, and a creamy egg custard with melted cheese. This impressive dish is baked until the top is golden and the interior is set, making it perfect for breakfast or brunch gatherings.
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Ingredients
Butter for greasing
4 cups cornbread cubes, about 1 inch
2 to 3 tablespoons olive oil
1 medium onion, small dice
1 green bell pepper, small dice
½ pound andouille sausage, medium dice
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
6 large eggs
1½ cups whole milk
1 cup shredded cheddar and Monterey Jack cheese blend
Directions
Preheat your oven to 350°F.
Lightly butter a 2- to 2½-quart baking dish. Spread the cornbread cubes evenly across the bottom and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, green pepper, and andouille sausage. Cook, stirring occasionally, until the onion becomes translucent and the pepper is tender, about 5-7 minutes.
Stir in the minced garlic, salt, cayenne pepper, and black pepper. Cook for another minute until fragrant, then remove from heat and let cool slightly.
In a medium bowl, whisk together the eggs and whole milk until well combined. Fold in the shredded cheese until evenly distributed.
Spread the sausage and pepper mixture evenly over the cornbread cubes in the baking dish.
Pour the egg and milk mixture slowly and evenly over the entire contents of the baking dish.
Place the baking dish in the preheated oven, uncovered. Bake for approximately 60 minutes, or until the edges are bubbling and the top is lightly golden brown. To check for doneness, insert a knife into the center—it should come out clean. The internal temperature should reach 160°F.
Remove from the oven and let rest for a few minutes before serving.
