Cajun Rice Eggs N Ham Breakfast Skillet Recipes

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CAJUN RICE EGGS N HAM BREAKFAST SKILLET

Steps:

• Take a 9" heavy bottomed iron skillet or (less preferable) non-stick skillet and spray with cooking spray. Heat on medium flame.
• Chop 3 medium scallions and mince one garlic clove, then add to skillet. Reduce flame to medium low.
• Chop celery and green bell pepper together, and add to skillet. toss or stir vegetables around, so they do not burn.
• Then chop the ham and add to skillet. Allow to cook for one minute. Add the cooked rice to skillet and stir all ingredients.
• Add Creole seasoning and red pepper flakes according to taste.
• Allow to cook for two-three minutes, or until rice is heated through. While cooking, crack 4 large eggs in a bowl and whisk with water, salt, and pepper. Add egg mixture to rice and stir.
• Keep stirring to either a soft or hard scramble, according to taste.

SPICY CAJUN SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

ONE-PAN HAM AND EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
• Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

HASHBROWN BREAKFAST SKILLET

Steps:

• In a large skillet add the sausage and cook until most of it is brown.
• Drain and return to pan.
• Add the grated potatoes, onion, and salt to the skillet.
• Cook on medium heat until the hashbrowns are golden brown.
• Push the mixture to one side of the pan and scramble the eggs in the empty space.
• Once cooked, stir them into the hashbrowns.
• Add the hot sauce, tomatoes, and cheese.
• Stir well and serve immediately.

HAM N EGG SKILLET

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

SAVORY PANCAKES (FROM COOKED RICE)

Steps:

• To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
• Heat the oil in a large, nonstick skillet over medium-high heat.
• Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
• Drain on paper towels.