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Cajun Skillet-Baked Eggs

This is a delicious, easy to fix dish that is like a cross between a quiche and an omelet. The only relation to Cajun food is the mustard and the Tabasco, although it might be interesting to add a pinch of thyme. It is very light and fluffy. We serve it with jambalaya and a good fresh bread.

7 large eggs
˝ cup water
1 cup whipping cream
1 teaspoon salt
1 tablespoon Creole mustard (or any stone ground mustard)
˝ teaspoon black pepper
1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
2 tablespoons unsalted butter or margarine
1 bunch scallions, chopped
2 cups mushrooms, sliced
1 medium green pepper, diced
3 cloves garlic, minced
6 strips bacon, crisply cooked and crumbled
1 ˝ cups medium cheddar, shredded
2 teaspoons paprika

Preheat oven to 325F. 

In a bowl, combine eggs, water, cream, salt, mustard, black pepper and hot sauce. Whisk until eggs are very frothy; set aside. 

In an oven proof pan large enough to hold all ingredients melt butter and add scallions, mushrooms, green pepper and garlic. Sauté until onions are transparent, about 5 minutes.  Add the egg mixture and bacon. Sprinkle cheese over eggs, garnish with paprika and bake until eggs are set and a knife inserted off center comes out clean (about 35 minutes).

Allow to cool slightly so that the mixture sets before serving.


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