Andouille Sausage and Polenta Breakfast Casserole

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Andouille Sausage and Polenta Breakfast Casserole

Andouille Sausage and Polenta Breakfast Casserole
Andouille Sausage and Polenta Breakfast Casserole


During the week we are always running from one place to the next until the day is done. Mornings can be especially rushed, and a granola bar or plain scrambled eggs may be the only option. Because of this, we like to take advantage of the weekend mornings when we have a little more free time to prepare food, eat and talk around the kitchen table.

This breakfast casserole is easy to make and is perfect to prepare the night before and bake off in the oven the next morning. Our Andouille Sausage and Polenta Breakfast Casserole is a delightful twist on the traditional egg based breakfast casserole. We used ground pork instead of sausage link slices because we found that it mixed more evenly with the other ingredients. If you have sausage links at your disposal absolutely feel free to use them, but the nutritional information will be slightly different.    

We used our Andouille Sausage Seasoning to create this delicious breakfast casserole and give the ground pork a spicy Cajun flavor. Our Andouille Sausage Seasoning is hand blended with sea salt, garlic flakes, paprika, chili powder, cayenne, black pepper, mace, allspice, thyme, bay leaves and sage.


 Print Recipe

Category: Breakfast
Cuisine: Cajun and Creole
Ingredients:
  • 2 teaspoons olive oil
  • 1 pound ground pork
  • 1 tablespoon Andouille Sausage Seasoning
  • 2 1/2 cups milk
  • 1 1/2 cups uncooked quick-cooking polenta
  • 1/4 teaspoon salt
  • 1 cup cheddar cheese, shredded (about 4 oz)
  • 1/3 cup Parmigiano-Reggiano cheese, grated (about 1.75 oz)
  • 4 large eggs, lightly beaten
  • Cooking spray
Instructions:
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add oil and swirl to coat.
  3. Add pork and saute until browned, approximately 5 minutes.
  4. Add Andouille Sausage Seasoning, mix thoroughly.
  5. Remove from heat and pour off any extra fat, set aside.
  6. In a large saucepan bring milk to a simmer.
  7. Reduce heat to medium-low.
  8. Stir in polenta and salt and let simmer for 7 minutes, stirring frequently with a whisk.
  9. Remove from heat.
  10. Add cheeses and stir until melted.
  11. Place the polenta mixture in a large bowl. Let stand 15 minutes, stirring occasionally.
  12.  Stir in cayenne pepper and eggs.
  13. Add the cooled sausage mixture and stir well.
  14. Spread the mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.
  15. Cover the surface with plastic wrap.
  16. Refrigerate overnight.
  17. Preheat oven to 425°.
  18. Uncover dish. Bake at 425° for 25 minutes or until just set.
  19. Remove dish from oven.
  20. Preset broiler to high.
  21. Broil dish for 2 minutes or until top is lightly browned.
  22. Let stand for 5 minutes.
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