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Low Country Skillet

Big Bag Breakfast | March 4, 2020

Chef Adam Thomas brings the taste of creole cooking to Big Bad Breakfast in Nashville, Tenn. This Low Country Skillet recipe replaces the traditional breakfast protein with buttery, spicy shrimp and adds fresh pepper and onion for extra depth of flavor. Chef Thomas finds inspiration in combining flavors from different cuisines to create something new. His advice for upping your breakfast game? “Have fun with it!”

Prep Time
10 minutes
Cook Time
10 minutes
Cook it With Our
Low Country Skillet


  • 4 shrimp
  • 2 teaspoons butter
  • 2 teaspoons clarified butter, melted
  • ¼ cup bell pepper, diced
  • ½ cup andouille sausage, diced
  • ¼ cup potatoes, blanched and dice in ½ inch cubes
  • ⅓ cup yellow onions, chopped
  • 2 tablespoons tomatoes, diced
  • ½ teaspoon creole seasoning
  • 2 eggs
  • ¼ cup cheddar cheese, grated
  • 1 green onion, chopped
  • salt and pepper


  1. Season shrimp with creole seasoning and place in a skillet with 2 teaspoons of butter. Cook until opaque in color and just cooked through. Set aside.
  2. Sauté andouille and diced potatoes, bell pepper, and onion in 2 teaspoons of clarified butter for about a minute in a hot pan. Add tomatoes and season with salt and pepper. Sauté one minute.
  3. Add 2 eggs to the pan, scramble and transfer to a hot cast iron skillet. Top with cheddar cheese and place in the oven or broiler just until cheese melts.
  4. Remove from the oven. Put shrimp on top of cheese and garnish with thinly sliced green onions.
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Big Bag Breakfast

The brainchild of James Beard award-winning chef John Currence, Big Bad Breakfast gives proper respect to “the most important meal of the day.” With locations in Mississippi, Florida, Alabama, South Carolina, and Tennessee, Big Bad Breakfast takes special pride in serving southern favorites with the creativity and technique that only a skilled, world-renowned chef can bring to the table.

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