Skip to content

Robert St. John

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

North Mississippi Breakfast Casserole

I have believed that our taste buds need waking up early in the morning just like the rest of our body. Stretch, breather, and eat spicy sausage - spicier the better in my book.


1 pound Spicy breakfast sausage

3/4 cup Diced onion

1/4 cup Sliced green bell pepper

1/4 cup Sliced red bell pepper

1 tsp Garlic

1 tsp Creole Seasoning (click here for recipe)

1/4 tsp Cayenne pepper

10 Eggs, beaten

1 cup Half-and-half

1 tsp Dry mustard

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

2 cups Shredded Edam cheese

1 tsp Hot sauce



Preheat the oven to 325°F.

Brown the sausage in a large skillet and drain most of the fat. Add the vegetables and Creole seasoning and cook for 5 minutes. Set aside.

In.a large mixing bowl, combine the remaining ingredients. Fold the sausage mixture into the eggs. Mix well and place in a buttered two-quart baking dish.

Bake for 40 to 50 minutes. Allow to rest for 15 minuted before serving.

Yield: 6 – 8 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more