If you’re looking for a special dish to shake-up your brunch menu look no further. This New Orleans inspired Creole Andouille Rice Brunch Bake features rice seasoned with andouille in place of a pastry crust. Using rice gives this egg casserole an unexpected twist, making it a delicious option for any time of the day.

Ingredients to Make Creole Andouille Rice Brunch Bake Recipe

I love dishes that can do double duty in my kitchen. Dishes like this rice casserole recipe can be enjoyed from breakfast and brunch to dinner. Whether or no you celebrate mardis gras, this casserole is a tasty way to start your day. We all have visions of colorful pieces of King cake when Mardi Gras festivities begin in New Orleans. Why not start with the first meal of the day, I say. This brunch bake features a rice base in place of a pastry crust making it a delicious gluten free option. You can enjoy this comfort food breakfast casserole for any meal year-round. Ingredients to make Creole Rice Brunch Casserole: (Scroll down for full printable recipe card.)

Rice: Cooked long grain or medium grain rice. This can be done one day in advance.
Andouille Sausage: Smoked sausage seasons the rice beautifully.
Eggs: Large eggs for the egg custard.
Red Bell Pepper and Green Bell Peppers: Add color and flavor to the egg custard and the rice.
Cheese: Shredded cheddar cheese gives the egg custard a cheesy base.
Liquid: Chicken stock or chicken broth add moisture.
Onion: Green onions for a mild onion flavor.
Seasonings: Creole seasoning, garlic salt or plain salt and garlic powder, black pepper.

How to Make the Best Creole Andouille Rice Brunch Bake

Brown Sausage – In a medium-size heavy bottomed skillet brown the andouille or kielbasa cooking over medium heat until beginning to brown.
Uncooked Rice – Add the rice and stir until the liquid in the pan is absorbed. Add the chicken stock.
Seasonings and Vegetables – Creole seasoning, diced green bell pepper and 1/2 of the sliced green onion. Bring to a boil, then lower the heat to simmer until the rice is tender then cool.
Prepare Pan– Preheat the oven to 350°F. Spray a 13×9 inch casserole dish with cooking spray.
Rice – Spread the rice mixture evenly into the bottom of the casserole dish. Sprinkle with shredded cheese.
Eggs – Beat together the eggs and half and half. Add the red bell pepper, remaining green onion, garlic salt, black pepper and remaining cheese. Mix well. Pour over the rice.
Oven – Bake per the cook time in the recipe until the eggs are set.
Serve – Rest for 5 minutes then cut and serve.

Tips for Making Creole Andouille Rice Brunch Bake

Kitchen Tools You’ll Need: 13×9-inch deep baking dish, medium bowl, whisk, measuring cups and spoons, cheese grater, large spoon, sharp knife and cutting board and large skillet.
Use a Quality Seasoning: Creole seasoning varies from brand to brand in the amount of heat and sodium. Adjust the amount called for in this recipe based on the brand used.
Make the Rice Ahead of time: Can the rice be made in advance? Yes it can be! It’s best to start with rice, that’s been cooled so it will stick together to form a solid base for the brunch casserole. I don’t recommend using minute rice or instant rice in a casserole as it cooks differently from classic white rice.
The Casserole will Puff Up While Baking: Due to the eggs in the filling, it will naturally puff up while baking and will settle as it stands on the counter. This is normal.
When to Serve: You can enjoy this brunch bake at any meal throughout the day with a salad. It’s the kind of breakfast casserole recipe the whole family will love.
Side Dishes to Serve with Creole Andouille Rice Brunch Bake: I like serving it for brunch with a Fruit Salad and Angel Biscuits or for supper with a Spinach Salad and perhaps a side of Garlic Bread or Honey Yeast Rolls. Either way it’s sure to be a hit.

Recipe Variations

Protein Variation: You could swap out breakfast sausage in place of andouille sausage for less spice. You could also use kielbasa.
Ground Beef: You could make this rice bake using one pound of cooked and crumbled ground beef.
Seasoning: Use Creole or Cajun seasoning i.e. Zatarain’s or Tony Chachere’s.
Cheese: You can use an alternate cheese in place of cheddar cheese. Pepper jack cheese will add spice and colby jack cheese would have a milder flavor.
Veggies: You could add sautéed mushrooms to the egg custard.
Spice: You can use crushed red pepper flakes in place of hot sauce.

Storage and Leftovers

Leftovers: Store baked Creole Andouille Rice Brunch Bake in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single serving portions in the microwave.
Freezer: Store leftovers frozen for up to 2 months. Thaw in the fridge and reheat just before serving.

More Creole and Cajun Inspired Recipes to Make

The vibrant colors and amazing combination of textures turns this dish into a Mardi Gras celebration with each bite. Keep the party going and checkout these recipes, too:

Easy Shrimp Creole served with cooked rice is a bayou feast.
My homemade Jambalaya recipe is packed with flavor.
Crawfish Etouffee will rival any you’ll enjoy at a restaurant.
You can throw down a seafood boil any night of the week with this Slow Cooker Shrimp Boil.
Mardis Gras King Cake Monkey Bread features the purple, green and gold colors that make it so festive.
Make your own Shrimp Po’Boy for supper and watch them disappear.
Chicken and Shrimp Gumbo will warm you up from the inside out.
Muffaletta Dip from My Recipes.

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