This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Jambalaya is a classic Cajun dish that is full of flavor and one of my favorite rice dishes to enjoy. Typically it is served at dinnertime and sometimes can be tricky to get the rice just right. Lucky for you, I have a shortcut way to enjoy jambalaya any time of day thanks to the help of my friends at Tony Chachere’s. I used Tony Chachere’s jambalaya dinner mix to make you a delicious breakfast or brunch idea that will not disappoint and the rice comes out perfect every time. This recipe for my skillet eggy jambalaya breakfast bake is hands down my new favorite easy meal to whip when I want a savory breakfast that is full of flavor.

I love Tony Chachere’s dinner mixes because they make it so easy to feed my family fast. The jambalaya dinner mix is a pantry staple at my house and I am very much into this breakfast twist and I think you will be too! I simply sauté up some andouille sausage, add in the jambalaya mix, some water for cooking, and pop it into the oven. When the rice is cooked, I simply crack some eggs into the skillet and bake off again until the eggs are cooked perfectly. I prefer the yolks to be a bit runny, but you can cook them to your desired doneness. Finish the dish off with a sprinkle of Tony Chachere’s creole seasoning and a liberal amount of green onions on top and breakfast is ready!

This recipe could not be any simpler to make and even though it’s technically a breakfast recipe, it would actually be delicious any time of the day. I would be all about this dish for dinner as well. You could also sub the andouille sausage for whatever sausage your prefer, or even add in some other protein if desired. Any way you cook it up, it will be amazing. I know that you are going to love making this recipe over and over again just as much as I do.

Check out more recipe inspriation over on Tony Chachere's website!

Ingredients:

1 Box Tony Chachere’s Jambalaya Mix
1 Lb. Sliced Andouille Sausage
4-6 Eggs
1/2 Cup Sliced Green Onions
Stock or Water according to package directions
1 Tsp. Tony Chachere’s Original Creole Seasoning

Directions:

Preheat oven to 350 degrees.
Brown Andouille sausage in a large cast iron skillet.
Add Tony Chachere’s Jambalaya mix and add liquid to the pan and stir. Bring liquid to a low boil and then reduce to a simmer and place lid or foil on the skillet and bake for 20 minutes and then uncover the skillet and bake for another 5-10 minutes until rice is fluffy.
Once rice is cooked, fluff with a fork and then make 4-6 small holes in the rice mixture and crack an egg in each hole and then sprinkle each egg with Tony Chachere’s Original Creole Seasoning.
Place into oven and cook for 10-12 minutes or until whites of eggs are cooked through.
Sprinkle with green onions and serve immediately.

How delicious does this skillet jambalaya look? I’ll be the first to tell you, it tastes as good as it looks!

Skillet Eggy Jambalaya Breakfast Bake