This Creole Breakfast Egg Bake with Sausage and Potatoes is an incredibly zesty, hearty breakfast! It’s a satisfying way to start your day!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Hey there friends.
Can you believe we’re a little over a week away from the unofficial start to summer?
Memorial Day weekend is the start of a busy season of entertaining for me, and I wouldn’t have it any other way.
If you’re a regular follower here at the BHK, you know I spend the winter months testing out new recipes, so I can serve up some new dishes to all the guests that come through my kitchen all summer long.
I know this summer is going to be a bit different, but I’ll still be cooking, baking and sharing with friends and family, even if it’s from six feet away.
Summer weekends are for brunching at the beach.
And today’s Creole Breakfast Egg Bake with Sausage and Potatoes is the newest addition to our brunch menu. When I served it to our good friends Janice and Mark this winter when they came to visit us in Florida, they both gave it a huge thumbs up! “Best breakfast casserole I’ve ever had” were Janice’s exact words!
I created this recipe with the help of my good friends from Tony Chachere’s Creole Cuisine and this is my second recipe in a year long partnership with Tony’s. If you missed my first recipe, Chicken Skewers with Bacon Ranch Cole Slaw, you need to take a peek. I used Tony’s newest addition to their line of products, their Ranch Salad Dressing, and it’s now my new favorite.
Their products never fail to add a boost of flavor to any dish I’m making. And their line of products is always expanding. They make serving our families delicious, flavorful, wholesome meals super easy.
This breakfast bake takes just about 15 minutes to whip up, is loaded with sausage, tater tots, shredded cheese, pimentos, onion and Tony’s Original Creole Seasoning. I add Tony’s seasoning to so many dishes. It’s my go-to seasoning when I’m trying to jazz things up. It never fails to give that extra amount of zestiness a dish may need.
The custard base is the usual combination of eggs, milk and heavy cream. It’s baked until it’s puffy and golden brown and perfect served with toast, coffee and perhaps a bloody Mary made with Tony’s Bloody Mary Mix. I told you guys, Tony’s has it all.
Hope you add this creole breakfast egg bake to your summer brunch menu folks. It makes for great leftovers too…if there are any. Enjoy!
A Few Cook’s Notes for Creole Breakfast Egg Bake with Sausage and Potatoes Recipe:
You add the tater tots to the casserole frozen. No need to thaw.
I used 2 4-ounce jars of diced pimentos because I love pimentos. You could opt for one jar.
Drain the diced pimentos well before adding.
I used shredded cheddar cheese, but you could substitute with colby-jack, swiss or whatever is your favorite.
- 1 32-oz. bag tater tot potatoes
- 1 Tbsp. olive oil
- 1 lb. bulk breakfast pork sausage
- 1 medium yellow onion, finely chopped
- 12 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 4-oz. jars diced pimentos, well drained
- 2 cups shredded cheddar cheese
- 1 Tbsp. Tony Chachere's Original Creole Seasoning
- 1 1/2 Tbsp. Dijon mustard
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Add tater tots to dish in an even layer. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add sausage and onion, breaking up the sausage with a wooden spoon, and cook until the sausage is no longer pink and the onion is translucent. Remove from heat and drain fat. Set aside.
In a large bowl, whisk together eggs, milk, heavy cream, diced pimentos, shredded cheese, Tony Chachere's Original seasoning and Dijon mustard. Add the sausage mixture and mix until well combined. Pour this mixture over the tater tots in the prepared baking dish.
Bake for 50-55 minutes until the egg bake is lightly browned, puffy and center is set. Remove from the oven and let stand for 15 minutes before cutting into squares and serving.