I took the classic Creole egg casserole and gave it a little upgrade—keeping the traditional hard-boiled eggs for that signature look, but swapping the usual firm texture for a creamy, scrambled egg base. The result? A rich, cheesy casserole that’s packed with Creole flavor but still light and fluffy enough to please a crowd! Best of both worlds!
Ingredients
Egg Base
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp Creole seasoning (like Tony Chachere’s)
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp Dijon mustard (adds depth)
- ½ cup shredded sharp cheddar cheese
Hard-Boiled Egg Layer
- 4 hard-boiled eggs, sliced into rounds
Creole Tomato Sauce
- 1 tbsp olive oil
- ½ cup diced onion
- ½ cup diced bell pepper (red or green)
- 2 cloves garlic, minced
- 1 (14.5-oz.) can diced tomatoes (drained)
- ½ tsp Creole seasoning
- ½ tsp dried thyme
- 1 tbsp hot sauce (optional)
Toppings
- ½ cup smoked gouda cheese (for layering)
- ¼ cup crispy seasoned breadcrumbs (optional for crunch)
- ¼ cup green onions, chopped
Instructions
Make the Creole Tomato Sauce
- Heat olive oil in a skillet over medium heat.
- Sauté onions, bell peppers, and garlic until soft (~3-4 minutes).
- Add diced tomatoes, Creole seasoning, thyme, and hot sauce (if using).
- Simmer for 5 minutes, stirring occasionally. Set aside.
Prepare the Egg Base
- In a bowl, whisk together eggs, milk, cream, Dijon mustard, Creole seasoning, black pepper, and smoked paprika.
- Stir in the shredded cheddar cheese.
Pre-Bake the Egg Base
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Pour the creamy egg mixture into the dish.
- Bake for 20 minutes, or until the egg base is partially set but still slightly jiggly in the center.
- Remove from the oven.
Layer and Assemble
- Sprinkle the smoked gouda cheese evenly over the partially baked egg base.
- Spoon the Creole tomato sauce over the gouda layer.
- Arrange the hard-boiled egg slices on top of the sauce.
- Add another spoonful of Creole sauce over the eggs, but don’t completely cover them—let some of the hard-boiled egg slices peek through.
- Sprinkle the seasoned breadcrumbs on top for crunch.
Bake Again & Finish
- Return the assembled casserole to the oven.
- Bake uncovered for an additional 15-20 minutes, or until the eggs are fully set and the top is golden and bubbly.
- Remove from the oven and let it rest for a few minutes.
Garnish & Serve
- Sprinkle chopped green onions on top for a fresh, vibrant finish.
- Serve warm with a dash of hot sauce on the side, if desired.
Notes
- The two-step baking process ensures the egg base is fluffy and set without getting soggy from the sauce.
- Adjust the amount of hot sauce to your preferred spice level.
- The breadcrumb topping is optional but adds a nice crunch to each bite.
Enjoy this layered Creole Egg Casserole that’s sure to be a crowd-pleaser!
Ingredients
Egg Base
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp Creole seasoning like Tony Chachere’s
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp Dijon mustard adds depth
- ½ cup shredded sharp cheddar cheese
Hard-Boiled Egg Layer
- 4 Hard boiled eggs sliced into rounds
Creole Tomato Sauce
- 1 tbsp olive oil
- ½ cup diced onion
- ½ cup diced bell pepper red or green
- 2 cloves garlic minced
- 1 14.5-oz. can diced tomatoes (drained)
- ½ tsp Creole seasoning
- ½ tsp dried thyme
- 1 tbsp hot sauce optional
Toppings
- ½ cup smoked gouda cheese for layering
- ¼ cup crispy seasoned breadcrumbs optional for crunch
- ¼ cup green onions chopped
Instructions
1. Make the Creole Tomato Sauce
- Heat olive oil in a skillet over medium heat.
- Sauté onions, bell peppers, and garlic until soft (~3-4 minutes).
- Add diced tomatoes, Creole seasoning, thyme, and hot sauce (if using).
- Simmer for 5 minutes, stirring occasionally. Set aside.
2. Prepare the Egg Base
- In a bowl, whisk together eggs, milk, cream, Dijon mustard, Creole seasoning, black pepper, and smoked paprika.
- Stir in the shredded cheddar cheese.
3. Pre-Bake the Egg Base
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Pour the creamy egg mixture into the dish.
- Bake for 20 minutes, or until the egg base is partially set but still slightly jiggly in the center.
- Remove from the oven.
4. Layer and Assemble
- Sprinkle the smoked gouda cheese evenly over the partially baked egg base.
- Spoon the Creole tomato sauce over the gouda layer.
- Arrange the hard-boiled egg slices on top of the sauce.
- Add another spoonful of Creole sauce over the eggs, but don’t completely cover them—let some of the hard-boiled egg slices peek through.
- Sprinkle the seasoned breadcrumbs on top for crunch.
5. Bake Again & Finish
- Return the assembled casserole to the oven.
- Bake uncovered for an additional 15-20 minutes, or until the eggs are fully set and the top is golden and bubbly.
- Remove from the oven and let it rest for a few minutes.
6. Garnish & Serve
- Sprinkle chopped green onions on top for a fresh, vibrant finish.
- Serve warm with a dash of hot sauce on the side, if desired.
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