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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more