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.
Easy Creole Andouille Rice Brunch Bake Recipe
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. How to make Creole Rice Brunch Casserole: (Scroll down for full printable recipe.)
- Brown Sausage – In a medium-size heavy bottomed skillet brown the kielbasa cooking until beginning to brown.
- 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 dish with cooking spray.
- Rice – Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup 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.
- Bake – Bake per the recipe until the eggs are set. Rest for 5 minutes then cut and serve.
How to Make the Best Creole Andouille Rice Brunch Bake
- Ingredients you’ll need to make homemade Creole Andouille Rice Brunch Bake: Cooked long grain or medium grain rice, andouille sausage, large eggs, red bell pepper, green bell peppers, shredded cheddar cheese, chicken stock, green onions, olive oil, garlic salt, black pepper, Creole seasoning.
- 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.
- 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.
- 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.
- How do you make the egg mixture? Place the eggs and half and half in a medium bowl and whisk together with the half and half. Once the egg custard filling is mixed together it’s poured over a layer of shredded sharp cheddar cheese sprinkled onto the rice base.
- The filling will naturally puff up while baking and will settle as it stands on the counter. This is normal.
- You can enjoy this brunch bake at any meal throughout the day.
- What can I 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.
- Store baked Creole Andouille Rice Brunch Bake chilled in the refrigerator for up to 3 days. Reheat in single serving portions in the microwave.
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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Helpful Kitchen Items:
Creole Andouille Rice Brunch Bake
- 1 lb smoked andouille sausage or kielbasa cubed
- 1 Tbsp Olive oil
- 1 1/4 cup long grain rice
- 1 32 oz container low sodium chicken stock
- 1 small green bell pepper small dice
- 6 medium green onion thinly sliced and divided
- 1 Tbsp Creole seasoning Adjust more or less to your taste
- 8 large eggs
- 2 cups half and half
- 1 small red bell pepper seeded and diced small
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- In a medium-size heavy bottomed skillet brown the kielbasa in a light drizzle of olive oil over medium-high heat for 2-3 minutes or until beginning to brown.
- Add the rice and stir until the liquid in the pan is absorbed.
- Add the chicken stock, Creole seasoning, diced green bell pepper and 1/2 of the sliced green onion. Bring to a boil then lower the heat to simmer and cook partially covered until the rice is tender and the liquid has been absorbed, about 20-25 minutes. Cool.
- Bake: Preheat the oven to 350°F. Spray a 13×9 inch dish with cooking spray. Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup shredded cheese.
- Beat together the eggs and half & half. Add the red bell pepper, remaining green onion, garlic salt, black pepper and remaining cheese. Mix well. Pour over the rice.
- Bake for 50-60 minutes or until the eggs are set. Rest for 5 minutes then cut and serve.