Skip to content

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.

Ingredients

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

Instructions

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

Recent Recipes

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Read more

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more