Loaded Creole Breakfast Skillet with Sausage and Potatoes

This loaded Creole breakfast skillet brings together crispy diced potatoes, smoky sausage, fluffy scrambled eggs, bell peppers, onions, Cajun-inspired spices, melted cheese, and a creamy Creole remoulade sauce. It is hearty, flavorful, and perfect for breakfast, brunch, or any morning when you want something bold and satisfying.

If you love a savory breakfast with plenty of texture and a little Southern flair, this Creole breakfast skillet is a recipe worth keeping. The potatoes cook until golden and crisp, the smoked sausage adds depth and richness, and the eggs become soft and fluffy as they fold into the vegetables. A drizzle of homemade Creole remoulade ties everything together with a creamy, tangy, slightly spicy finish.

This dish is inspired by classic Cajun and Creole flavors, using simple ingredients that are easy to find and quick to cook. It is filling enough to serve on its own, but it also pairs beautifully with toast, biscuits, fresh fruit, or a simple side salad for brunch. The spice level is flavorful without being overwhelming, and you can easily adjust the cayenne and hot sauce to suit your taste.

Ingredients You Need To Make This Recipe

Creole Remoulade Sauce

• ¼ cup mayonnaise
• 2 teaspoons Creole mustard or whole grain mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 clove garlic, minced
• ½ teaspoon hot sauce, such as Frank’s RedHot®
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne
• ½ teaspoon each garlic powder, onion powder, Italian seasoning, and paprika

Breakfast Skillet

• Unsalted butter and extra virgin olive oil. Use 1 tablespoon of each. The butter adds flavor, while the olive oil helps keep the butter from burning as the vegetables cook.
• Russet potato. One cup of cubed russet potato gives the skillet a hearty base and creates a crispy texture when browned properly.
• Yellow onion. Half of a medium yellow onion adds sweetness and depth.
• Green and red bell pepper. Use half of each pepper, or substitute one whole bell pepper if that is what you have available.
• Fresh garlic. Two minced cloves add bold flavor to the skillet.
• Seasonings. Salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper create the warm Creole-inspired flavor.
• Smoked sausage. Use 6 ounces, or about one large link. Regular or spicy smoked sausage both work well.
• Eggs. Six large eggs are beaten and scrambled directly into the skillet.
• Half and half. A small amount helps make the eggs soft and fluffy.
• Shredded Colby Jack cheese. Sprinkle the cheese over the skillet at the end so it melts into the eggs and vegetables. Cheddar, pepper jack, or a shredded cheese blend can also be used.

How to Make This Recipe

• In a medium mixing bowl, whisk together the mayonnaise, Creole mustard, Worcestershire sauce, lemon juice, minced garlic, hot sauce, salt, black pepper, cayenne, garlic powder, onion powder, Italian seasoning, and paprika. Mix until smooth, then set the sauce aside.

• Heat the butter and olive oil in a medium heavy-bottomed skillet over medium-high heat. A 10-inch cast-iron skillet works especially well because it holds heat and helps the potatoes crisp.
• Once the butter has melted, add the cubed potatoes. Cook for 5 to 7 minutes, stirring as needed, until the potatoes are browned and crispy.
• Add the chopped onion and bell peppers. Cook for another 2 to 3 minutes, or until the onion becomes translucent and the peppers begin to soften.
• Stir in the minced garlic and cook for about 1 minute, just until fragrant.
• Season the vegetables with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced smoked sausage and cook for 2 to 3 minutes, until the sausage starts to brown.

• Add the beaten eggs and half and half to the skillet. Cook while stirring constantly with a wooden spoon or spatula, scraping the bottom gently so the eggs do not burn. When the eggs are fluffy and just set, remove the skillet from the heat.
• Sprinkle the shredded cheese over the top. Drizzle with the Creole remoulade sauce and finish with sliced green onions if desired. Serve warm.

Variations and Substitutions

This breakfast skillet is easy to customize with the vegetables, protein, and cheese you enjoy most. The base recipe is already hearty, but you can add extra ingredients to make it even more filling or to use what you have in the refrigerator.

• Sliced mushrooms
• Sliced or chopped jalapeños
• Baby spinach
• Sliced cherry tomatoes
• Sun-dried tomatoes
• Artichoke hearts
• Ground pork, turkey, or chicken sausage
• Cubed chicken breast
• Plant-based sausage

Do I Have To Use A Cast-Iron Skillet?

A cast-iron skillet is not required, but it is a great choice for this recipe. Cast iron heats evenly and helps the potatoes develop crisp, browned edges. It also keeps the skillet hot while the sausage and eggs cook, which makes the dish come together quickly.

If you use cast iron, stir the ingredients often and watch the heat carefully. Cast iron can become very hot, and the potatoes, vegetables, or eggs may burn if left in one spot too long. A heavy stainless steel or nonstick skillet can also be used.

What Can I Use Instead of Creole Mustard?

Creole mustard can sometimes be difficult to find. Whole grain mustard is the best substitute because it has a similar texture and adds a peppery bite to the remoulade sauce. The flavor will be slightly different, but it still works well with the mayonnaise, lemon juice, Worcestershire sauce, garlic, and spices.

Can I Make This Recipe Vegetarian?

Yes, this Creole breakfast skillet can be made vegetarian. Simply omit the smoked sausage or replace it with a plant-based sausage. If you leave out the meat, consider adding extra vegetables such as mushrooms, spinach, tomatoes, or peppers to keep the skillet hearty and flavorful.

Make-Ahead and Storing Instructions

You can cook the potatoes, vegetables, and sausage one or two days in advance. Store the mixture in an airtight container in the refrigerator. When ready to serve, reheat it in a skillet on the stovetop, then add the beaten eggs and half and half. Scramble until the eggs are fluffy and cooked through.

The Creole remoulade sauce can be made up to three days ahead and stored in an airtight container in the refrigerator.

Leftovers can be refrigerated in an airtight container for up to five days. Reheat gently on the stovetop or in the microwave until warmed through.

Recommended Tools for This Recipe

• Mixing bowls
• Wire whisk
• 10-inch cast-iron skillet
• Wooden spoon or spatula

You Will Also Love These Irresistible Cajun Recipes!

• Creamy Cajun Shrimp and Corn Chowder
• Crispy Smashed Potatoes with Creole Sauce
• Authentic Chicken and Sausage Gumbo
• Blackened Catfish and Smoked Gouda Grits

📖 Recipe