Creole · United States
Creole Scrambled Eggs with Cornbread and Andouille Sausage
A classic Southern breakfast dish featuring scrambled eggs, cornbread, and Andouille sausage, a staple in Louisiana cuisine.
20 minutes2 servings
Ingredients
Method
- In a bowl, whisk together milk, eggs, salt, and pepper.
- Heat a nonstick skillet over medium heat and add butter.
- Pour the egg mixture into the skillet and cook, stirring gently, until set.
- Add diced Andouille sausage and cook until heated through.
- Serve with warm cornbread.