Cajun Breakfast Soufflé

Ingredients

• 12oz package of Richard's Premium Andouille Sausage, diced
• Butter for greasing pan
• 4 cups cornbread, loosely packed and cut into 1-inch cubes (add jalapeños for extra spice)
• 3 Tbsp olive oil
• 1 medium onion, finely diced
• 1 green pepper, finely diced
• 1 Tbsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp cayenne pepper, optional
• 1/4 tsp black pepper
• 6 eggs
• 1/2 cup whole milk
• 1 cup cheddar cheese, shredded

Directions

1. Preheat oven to 350° F.
2. Grease a 2-2 1/2 quart baking dish. Place cornbread into dish and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion, pepper and Premium Andouille Smoked Sausage and cook until the onion is translucent and the green peppers are soft. Stir occasionally. Add the garlic, salt and peppers. Mix the spices. Set aside to slightly cool.
4. In a small mixing bowl, combine the eggs and the milk. Add the cheese and stir until mixed.
5. Spread the pepper and sausage mixture over the cornbread. Evenly pour the milk mixture over the whole concoction.
6. Bake, uncovered, for about an hour, or until the edges are bubbling and the top begins to just brown. If you are unsure about whether the souffle is done, push a knife into the center of the dish. If it comes out clean, your dish should be finished.