Boudin Breakfast Scramble

Boudin Breakfast Scramble ingredients

• 1 lb (about 4 links) Boudin Links
• 1 tbsp Olive Oil
• 0.5 cup Yellow Onion (finely diced)
• 0.5 cup Green Bell Pepper (finely diced)
• 0.25 cup Celery (finely diced)
• 2 cloves Garlic (minced)
• 8 Large Eggs
• 2 tbsp Whole Milk or Cream
• 1 tsp Creole Seasoning
• 0.5 tsp (or to taste) Salt
• 0.25 tsp (or to taste) Black Pepper
• 0.75 cup Shredded Cheddar or Monterey Jack Cheese
• 2 tbsp Green Onions (sliced, for garnish)
• Hot Sauce (optional, for serving)
• 8 Flour or Corn Tortillas (warm, for serving)

How to make Boudin Breakfast Scramble

1. Remove the boudin sausage from its casing. Break the boudin meat into small, crumble-like pieces using your hands; the rice and pork should separate easily.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the crumbled boudin and cook for 5-7 minutes, breaking it up further with a spoon, until it is lightly browned and heated through. Remove the boudin from the skillet and set aside, leaving any rendered fat in the pan.
3. Reduce the heat to medium. Add 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper, and 1/4 cup diced celery to the skillet. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they soften and become translucent.
4. Stir in 2 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
5. In a medium bowl, whisk together 8 large eggs, 2 tablespoons whole milk or cream, 1 teaspoon Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined and slightly frothy.
6. Pour the egg mixture into the skillet with the sautéed vegetables. As the eggs begin to set on the bottom, gently push the cooked portions from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process for 2-3 minutes.
7. When the eggs are mostly set but still slightly moist, return the cooked boudin to the skillet and gently fold it into the scramble. Sprinkle 3/4 cup shredded cheese over the top and cook for another 1-2 minutes, stirring occasionally, until the cheese is melted and the eggs are cooked to your desired doneness.
8. Remove from heat and garnish generously with 2 tablespoons sliced green onions. Serve immediately with warm flour or corn tortillas and your favorite hot sauce on the side.

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