Best Bayou Breakfast Recipes

BLEND OF THE BAYOU

Blend of the Bayou image

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

Steps:

Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

BAYOU BREAKFAST

Bayou Breakfast image

C'est si bon!! (That's Cajun French saying for "It's so good!") This is bursting with Cajun flavor. Super easy, this is great for breakfast or a hearty brunch. It would be fun to serve this on Fat Tuesday before all the festivities begin.

Provided by Robert Priddy

Categories Breakfast Casseroles

Number Of Ingredients 7

Ingredients

1 lb Jimmy Dean mild sausage
1 box Tony Chachere's dirty rice mix
6 medium eggs, beaten, fresh farm eggs are good if you can get any
1/2 small Vidalia onion, diced
1 small green bell pepper, diced
1/2 c fresh mushrooms, chopped
2 1/2 c water

Steps:

1. In a large skillet, fry your sausage, onions, peppers, and mushrooms. Then you want to drain your fat.
2. Add your eggs and cook until firmly done.
3. Add remaining ingredients and stir well.
4. Bring to a boil and reduce the heat.
5. Cover and simmer for 25 minutes and stir occasionally.

BRUNCH ON THE BAYOU

Brunch on the Bayou image

FANTASTIC brunch dish I found on the Internet. Everyone loves it and ALWAYS wants the recipe! Most of it is prepared the night before.

Provided by Pinaygourmet 345142

Categories Breakfast

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

110 g Italian sausage, casings removed
1 loaf day-old French bread, broken into small pieces
45 g butter, melted
455 g shredded monterey jack cheese
355 ml whole milk
10 eggs
80 ml white wine
3 green onions, chopped
10 ml Dijon mustard
salt and pepper
red pepper flakes
230 g sour cream
50 g parmesan cheese

Steps:

Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish.
Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese.
In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
Season with salt, black and red pepper.
Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven.
Then uncover, and bake for an additional 30 minutes.
Remove from the oven, and spread sour cream over the top.
Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Nutrition Facts : Calories 707.4, Fat 29.1, SaturatedFat 15.3, Cholesterol 218.1, Sodium 1157.7, Carbohydrate 75.8, Fiber 3.2, Sugar 6, Protein 34.3

BAYOU BEND BRUNCH CASSEROLE

Bayou Bend Brunch Casserole image

This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make.

Provided by Sandy in Oklahoma

Categories High In...

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 large day old French bread, torn into small pieces
3 tablespoons melted butter
1 lb monterey jack cheese, shredded
1/3 lb genoa salami, julienned
10 eggs
1 1/2 cups milk
1/3 cup white wine
3 large green onions, minced
2 teaspoons Dijon mustard
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup parmesan cheese, grated

Steps:

In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3