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Creole Andouille Rice Brunch Bake

  • Yield: 6 1x


  • 1/2 pound andouille sausage (cubed)
  • 1 tbs olive oil
  • 2 cups cooked white rice
  • 1 cup veggie broth
  • 1/2 small red bell pepper (small dice)
  • 1/2 small onion (chopped)
  • 3 large eggs
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cheddar cheese (shredded) divided
  • 1/2 tbs creole seasoning of choice (adjust to your taste)


  1. In a heavy bottom medium-size skillet, brown the andouille in a light drizzle of olive oil for about 3 minutes or until beginning to brown.
  2. Add the rice and stir until the liquid in the pan is absorbed.
  3. Add the broth, the seasoning, 1/2 of the bell pepper, and 1/2 of the onion.
  4. Bring to a boil, then lower the heat to simmer and cook partially covered until the liquid has been absorbed. If it dries too fast, add more broth.
  5. Preheat the oven to 350 degrees.
  6. Spread the mixture evenly across the pan and sprinkle with 1/3 of the cheddar cheese.
  7. In a separate bowl or measuring cup, mix together the half and half and eggs.
  8. Add the remaining bell pepper, onion, salt, black pepper, and 1/2 cup cheddar cheese and mix well.
  9. Pour the egg mixture over the rice.
  10. Top with remaining cheddar cheese
  11. Bake for 50-60 minutes or until the eggs are set.
  12. Rest for 5 minutes before cutting and serving.


Source: Melissa

  • Category: Main Dish
  • Cuisine: American


  • Calories: 163
  • Sugar: 3
  • Sodium: 491
  • Fat: 11
  • Saturated Fat: 6
  • Carbohydrates: 9
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 28
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