The Padilla Group Recipes


Jambalaya Breakfast Casserole

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  • 1 package original Jambalaya mix
  • 1 lb. sausage, as the instructions suggest (for an alternative, use ham)
  • 2 cups half-and-half
  • 8 eggs
  • 1/4 cup green onion, chopped
  • 1/2 cup red pepper, chopped
  • 2 cups Monterrey Jack cheese
  • 2 tbsp. El Yucateco Red Chile Habanero Sauce OR El Yucateco Caribbean Habanero Sauce


  1. Make the Jambalaya according to the directions on the mix (if you are using ham for sausage, make this substitution now).
  2. While preheating oven to 350 degrees, mix the half-and-half and eggs in a large bowl until mixed well. Add the green onion, red pepper, cheese, and El Yucateco, and thoroughly combine. Set aside.
  3. Spread the Jambalaya into a greased 9×13 inch baking dish and distribute evenly over the bottom. Pour the egg mixture on top of the Jambalaya.
  4. Bake for approximately 30 to 40 minutes or until the eggs have set. Before serving, let stand for 5 minutes.

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