Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Central Mississippi Breakfast Casserole

Growing up in South Mississippi in to 1960s, the most exotic food I ate was my mother's shrimp curry. In those days, Swiss cheese seemed like a foreign luxury. I have always liked the combination of Swiss cheese and bacon. This satisfies that craving.

Ingredients

1 pound Thick-cut bacon

2 cups Diced onion

1 cup Diced red bell pepper

1 tsp Minced garlic

5 ounces Frozen spinach, thawed and dried well

10 eggs

1 tsp Worcestershire

1 tsp Dry mustard

1 tsp Salt

1 tsp Creole Seasoning (click here for recipe)

1 tsp Black pepper, freshly ground

1 recipe Mississippi biscuits, crumbled by hand (click here for recipe)

2 cups Shredded Swiss cheese

Instructions

Preheat oven to 325°F.

In a large skillet, cook the bacon until it begins to brown; drain excess fat. Add the onion and continue to cook until the onion begins to brown. Add the red pepper, garlic, and spinach and cook for 2 more minutes. Set aside.

In a mixing bowl, combine the remaining ingredients and mix well with the cooked vegetables.

Place in a buttered two-quart baking dish. Bake for 40 to 50 minutes before serving.

Yield: 6 – 8 servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more