Jambalaya Egg Casserole

This morning I was scheduled to host our bi-weekly playgroup.  The group is pretty large, with 12 Mama’s, 12 two-year olds, and several younger siblings.  Typically the playgroup host provides some type of breakfast/brunch for everyone.  I wanted to try something new and saw a recipe on the back of the Zatarain’s Jambalaya mix that looked very interesting and right up my alley.

I modified the recipe ever so slightly, but I must say, I thought it turned out pretty darn tasty and so did the other Mama’s.

Jambalaya Egg Casserole

(Serves 8-12)
1 family size box of Zatarain’s Jambalaya, prepared according to package directions
1 ham steak, cubed
5 pieces of cooked bacon, crumbled
1 8oz bag of shredded Mexican cheese blend or Monterey Jack
3 green onions, sliced
1 cup heavy cream
7 eggs
Parsley, optional for garnish


Preheat oven to 375 degrees.
Prepare Jambalaya mix according to package directions.  Use the cubed ham and crumbled bacon when the mix directions tell you to add the meat.  Meanwhile, beat the 7 eggs and heavy cream.  Add 3/4 of the bag of shredded cheese and the sliced green onions.  Once the jambalaya is cooked, allow to cool.  Once cooled, mix the jambalaya with the egg, cream, onion, and cheese mixture.  Stir to combine.  Pour combined mixture into a 9 x13 glass baking dish.  Sprinkle remaining cheese over the top.
Bake in the oven for 25 minutes.  Garnish with chopped parsley and serve.  Enjoy!
I also served a couple other dishes along side this yummy casserole.


Crunchy Asian Peanut Slaw
Apple, Strawberry, Pineapple Fruit Salad with Lime
Cottage Mama’s Note:  The jambalaya would also be delicious with the addition of andouille sausage or you could even use your basic breakfast sausage.

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  2. YUMMERS!!! I found you on blog frog and am suddenly feeling hungry.. your Crunchy Asian Peanut Slaw looks delish!!

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