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Lowcountry Benedict

Yield Makes 4 servings
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.


  • 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

How to Make It

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

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

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

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

  5. Note: Nutritional analysis includes Creole Sauce.

Grilling 101