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Robert St. John

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

South Mississippi Breakfast Casserole

As a kid I spent a lot of time on the Mississippi Gulf Coast in my family’s fish camp near the source waters of the Pascagoula River. We fished, crabbed, and waterskied every day during the summer. My love for breakfast was fostered in and around those waters. This breakfast casserole is a nod to John’s Bayou and Pine Island.


2 Tbsp Olive oil
1 pound Fresh Gulf shrimp (60/70 size)
1 cup Sliced shiitake mushrooms
3/4 cup Diced yellow onion
1/4 cup Diced red bell pepper
1 tsp Garlic
2 tsp Creole Seasoning (click here for recipe)
1 tsp Dry mustard
1/4 tsp Cayenne pepper
10 Eggs, beaten
1 cup Half-and-half
1 recipe Mississippi Biscuits, crumbled (click here for recipe)
1 cup Crumbled Brie cheese
1 cup Shredded Parmesan cheese
1 tsp Hot sauce
1/2 pound Fresh jumbo lump crabmeat


Preheat oven to 325°F.

Warm the oil in a large skillet over medium heat. Add the shrimp and cook until nearly done, about 4 to 6 minutes. Add the vegetables and seasonings and cook for 5 minutes. Set aside.

Combine the remaining ingredients and crabmeat in a mixing bowl. Fold the shrimp mixture into the eggs. Add biscuits until the mixture absorbs most of the liquid (there should still be some liquid in the casserole, and it shouldn’t be dry after the biscuits have been added). Mix well and place in a buttered two-quart baking dish. Bake for 30 to 40 minutes, or until a knife inserted comes out clean.

Yield: 6 – 8 servings

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