Lowcountry Benedict

Southern Living Cooking School
Prep: 20 min., Bake: 5 min. This quick dish doubles as a brunch or dinnertime favorite. Make the Creole Sauce ahead, and store in the refrigerator up to one week.
Makes 4 servings


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1 (11-oz.) package of frozen sausage, potatoes and peppers
4 large eggs
3/4 teaspoon Creole seasoning
4 (1-oz.) Texas toast slices
4 (1-oz.) Monterey Jack cheese with peppers slices
Creole Sauce


Prepare package of frozen sausage, potatoes and peppers with eggs according to package directions, adding 3/4 teaspoon Creole seasoning.

Top bread slices with cheese, and place on a baking sheet.

Bake at 400° for 5 minutes or until cheese is melted and bread is lightly toasted.

Top bread slices evenly with scrambled egg mixture. Drizzle evenly with Creole Sauce. Serve immediately.

Note: Nutritional analysis includes Creole Sauce.

Created date

May 2007