Louisiana Breakfast Bowl

Spice up your morning with this breakfast bowl featuring scrambled eggs, southern style potatoes, Andouille sausage and doused in Louisiana hot sauce.

  1. Preheat oven to 400°F.
  2. In a bowl, combine diced potatoes with ½ cup oil and Cajun seasoning.
  3. Transfer potatoes to a sheet tray lined with foil. Roast in oven until tender and lightly browned, about 20 minutes.
  4. In a sauté pan over high heat, add the remaining ½ cup oil. Add the corn, peppers, and onions and sauté until tender and lightly browned, about 5-7 minutes.
  5. Remove from heat, add the hot sauce. Stir to combine and reserve.
  6. For each breakfast bowl, divide the roasted potatoes between 8 bowls. Top with ½ sliced Andouille sausage, heated scrambled eggs, and sautéed vegetables.
  7. Garnish each with ½ Tbsp. sliced scallion and serve.

  • Sub in flavorful red beans for the Andouille sausage for a vegetarian-friendly option.
  • Lighten it up with Garden Vegetable Egg White Patty.
  • Serve with toasted English Muffin and a side of Cajun hollandaise for a deconstructed benedict.

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