Loaded Creole Breakfast Skillet

Step 1

In a medium mixing bowl, whisk together the mayo, creole mustard, Worcestershire sauce, lemon juice, garlic, hot sauce, and spices until combined. Set aside.

Step 2

Heat the oil and butter in a medium, heavy-bottomed skillet over medium-high heat.

Step 3

Once butter is melted, add the cubed potatoes and cook until the potatoes are browned and crispy, about 5-7 minutes. Add the onion and bell peppers and cook until the onion is translucent, about another 2-3 minutes. Add minced garlic and cook until fragrant, about another minute.

Step 4

Season the veggies with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the sliced smoked sausage and cook until the sausage begins to brown, about 2-3 minutes.

Step 5

Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!

Step 6

Add the beaten eggs and half and half to the skillet and cook until fluffy, stirring constantly with a wooden spoon or spatula so that they do not burn on the bottom. Remove the skillet from the heat, sprinkle the cheese over top, drizzle the creole sauce over the skillet, and finish with fresh sliced green onions. Enjoy!