Louisiana Egg Scramble

A spicy creole breakfast inspired by a few Louisiana kitchens.  This recipe makes a lot of food, but it works great as leftovers.  To turn down the heat, choose a milder sausage.

Prep Time:
15 minutes

Cook Time:
5 minutes

Ready In:
20 minutes


  • 2 free-range nitrate-free bacon slices
  • 4 free-range eggs
  • 1/4 yellow onion
  • 1 green onion
  • 1 tablespoon(s) extra-virgin olive oil
  • 1/2 teaspoon(s) Creole or Blackened seasoning
  • sea salt and black pepper


Dice all ingredients, removing the white part of the green onions.

Heat the olive oil over medium-high heat. Add the sausage and bacon and cook for one minute, then add the yellow onions and season with sea salt, pepper and blackened seasoning.

Cook until the shrimp starts to turn pink. Then add the eggs and green onions and stir, cooking until the eggs are set and no longer runny.

Serve immediately, piping hot.

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