Sausage and Egg Breakfast Quesadillas

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version.

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version. And the best part? I froze the other five quesadillas so I can reheat them anytime (like I did for lunch today!)

Stacked sausage and egg breakfast quesadillas held close to the camera

What’s in a Breakfast Quesadilla?

Okay, so I kept these breakfast quesadillas super simple, but I’ve got some ideas for “spicing” them up below, if you’re interested. The only thing you need is sausage, eggs, cheese, tortillas, salt, and pepper. It’s just that easy! Since these quesadillas are super simple, they do have a more mild flavor (this one is for all my friends with sensitive tongues). If you want some extra flavor, read on.

What Else Can I Add?

Quesadillas are great for using up leftovers in your fridge. So whether you want to add more flavor or you just want to use up some things that are floating around in your fridge, here are some good picks for these sausage and egg breakfast quesadillas:

  • Sliced green onions
  • Crushed red pepper
  • Everything bagel seasoning
  • Sriracha or chili garlic sauce
  • Diced bell pepper (sauté with the browned sausage until tender)
  • Crumbled feta
  • Fresh spinach

How to Serve Breakfast Quesadillas

If you’re in a hurry, or just lazy like me, you can eat these breakfast quesadillas just as they are. They make a great hand-held meal for when you’re on the go. If you are sitting down to your meal, you can serve them with a side of salsa and sour cream for dipping!

How to Freeze and Reheat

As I mentioned in the intro, I froze most of my quesadillas so I could reheat them later. To freeze the quesadillas, fill and fold the tortillas like you are about to toast them in the skillet, but instead stack them on a plate or baking sheet with parchment between each one. Transfer that to the freezer and freeze for about an hour or until they’re frozen solid. Once solid, transfer to an air-tight freezer bag for long term storage. They’ll probably be good for about three months.

To reheat, place one of the frozen quesadillas in a skillet and heat over medium-low heat. Cook on each side until golden brown and crispy. It’s VERY important not to have the heat too high, or else the tortilla will burn before the filling has time to thaw and heat through. So go slow.

What is Country Sausage?

I used country sausage for these breakfast quesadillas, which is a loose (not in links) raw sausage that is fairly mild in flavor (there are hot varieties). It is sometimes also called breakfast sausage, although it is not sweet like a maple breakfast sausage. I used this brand, but there are many recipes for country sausage online if you want to make your own using ground pork.

Sausage and egg breakfast quesadillas on a plate with a dipping cup full of salsa
Stacked sausage and egg breakfast quesadillas held close to the camera

Sausage and Egg Breakfast Quesadillas

Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!
Total Cost $5.02 recipe / $0.34 per quesadilla
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 quesadillas
Calories 325.15kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. country sausage $1.45
  • 6 large eggs $1.40
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 6 oz. cheddar $1.27
  • 6 medium flour tortillas $0.86

Instructions

  • Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
  • While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
  • Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
  • With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
  • Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
  • To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.

Nutrition

Serving: 1quesadilla | Calories: 325.15kcal | Carbohydrates: 23.37g | Protein: 16.5g | Fat: 17.55g | Sodium: 1273.23mg | Fiber: 2.33g
A stack of sausage and egg breakfast quesadillas on a plate with a dish of salsa

How to Make Sausage and Egg Breakfast Quesadillas – Step by Step Photos

Browned sausage in a skillet

Brown 8oz. country sausage in a skillet over medium heat. Cook it until the edges are brown and crispy, not just until it’s no longer pink. When the sausage is cooked, remove it from the skillet with a slotted spoon, so the grease stays in the skillet.

Eggs in a bowl with salt, pepper, and a whisk

While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs.

Shredded cheddar on a cutting board

Shred six ounces of cheddar cheese.

Scrambled eggs in the skillet

Add the whisked eggs to the skillet with the remaining sausage grease. Continue to cook over medium, gently folding the eggs as they set. Cook the eggs until they are set, but still moist. Don’t overcook the eggs. ;)

Sausage and cheese added to the skillet with the eggs

Remove the skillet from the heat and add the cooked sausage and shredded cheese.

finished breakfast quesadilla filling in the skillet

Fold the ingredients together until they’re evenly combined.

Tortillas being filled

Add about ½ cup of the sausage, egg, cheese mixture to each tortilla, spreading it out over half of the tortilla, then fold it closed. Once filled and folded, they can either be cooked or frozen.

Quesadillas toasted in the skillet

To cook the quesadillas, add them back to the skillet (I don’t add any oil or butter, but you can if you prefer). Cook over medium on each side, or until the tortilla is brown and crispy and the cheese is melted on the inside.

quesadilla cut into three pieces

Slice each quesadilla into three pieces, then serve!

stacked quesadillas for freezing

To freeze the quesadillas, stack them on a plate or baking sheet with parchment paper between each layer. Freeze for about an hour or until solid, then transfer to a freezer bag. To reheat from frozen, simply add to a skillet and heat over medium-low until they are brown and crispy on the outside and heated through.

A stack of breakfast quesadillas on a plate with salsa in the background

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Sheet Pan Kielbasa Potatoes and Green Beans

THIS is the sheet pan meal to end all sheet pan meals! It’s similar to some I’ve made before, but it is by far the easiest one yet, and without sacrificing any flavor. This Sheet Pan Kielbasa, Potatoes, and Green Beans recipe is filling, tasty, and as easy as it gets, with only SIX simple ingredients, […]

The post Sheet Pan Kielbasa Potatoes and Green Beans appeared first on Budget Bytes.

THIS is the sheet pan meal to end all sheet pan meals! It’s similar to some I’ve made before, but it is by far the easiest one yet, and without sacrificing any flavor. This Sheet Pan Kielbasa, Potatoes, and Green Beans recipe is filling, tasty, and as easy as it gets, with only SIX simple ingredients, and very little hands on time. I don’t know what more you could want from a dinner recipe! 🙌

Sheet pan kielbasa, potatoes, and green beans with a spatula

Can I Use a Different Sausage?

Yes, if you can not find kielbasa, any sort of smoked sausage will taste delicious with this combination of ingredients. It’s so flexible!

Can I Use Fresh Green Beans?

I used frozen green beans for this recipe because they are already cleaned, cut, and blanched before freezing. The blanching keeps the green beans a little more moist as they roast in the oven. You can use fresh green beans if you prefer, just keep in mind that they will dry out a little more while roasting than frozen green beans.

What is Steak Seasoning?

Steak seasoning is my short cut for this recipe. It’s a bottled spice blend, sometimes called Montreal Steak Seasoning, that you should be able to find at any major grocery store in the U.S. It’s a chunky mix of salt, pepper, garlic, red pepper, and sometimes a couple other spices. I love steak seasoning because that chunky grind of the spices gives the dish not only texture but these wonderful pops of flavor in every bite. Don’t skip it! :)

Can I Use Different Potatoes?

Yes! Again, this recipe is so flexible. I used small red potatoes, but you can substitute larger red potatoes or even russet potatoes if that is what you have. Just make sure to cut the potatoes into one-inch pieces so they roast at an even pace with everything else.

Sheet pan kielbasa, potatoes, and green beans in a bowl with a fork

 
Sheet pan roasted kielbasa potatoes and green beans with a spatula

Sheet Pan Kielbasa Potatoes and Green Beans

Sheet pan meals don't get an easier or more delicious than this Sheet Pan Kielbasa Potatoes and Green Beans dinner.
Total Cost $9.47 recipe / $2.37 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 504.88kcal
Author Beth - Budget Bytes

Ingredients

  • 24 oz. petite red potatoes $2.99
  • 12 oz. kielbasa $4.69
  • 1 yellow onion $0.32
  • 12 oz. frozen green beans $1.00
  • 2 Tbsp olive oil $0.32
  • 1/2 Tbsp steak seasoning $0.15

Instructions

  • Preheat the oven to 400ºF. Wash and slice the potatoes into 1-inch pieces. Slice the kielbasa into medallions. Dice the onion into 1-inch pieces.
  • Add the potatoes, kielbasa, onion, and frozen green beans (no need to thaw) to a large baking sheet. Drizzle with olive oil and sprinkle the steak seasoning over top. Use your hands to toss the ingredients until everything is coated in oil and spices.
  • Transfer the baking sheet to the oven and roast in the oven for 20 minutes, then give the ingredients on the sheet pan a good stir. Roast for an additional 15 minutes, or until the ingredients achieve the level of browning you desire. Serve hot.

Nutrition

Serving: 1serving | Calories: 504.88kcal | Carbohydrates: 40.3g | Protein: 15.65g | Fat: 32.45g | Sodium: 1028.88mg | Fiber: 5.88g

Love Sheet Pan Meals? Try these other flavors:

How to Make Sheet Pan Kielbasa Potatoes and Green Beans – Step by Step Photos

Meal ingredients whole on the sheet pan

Preheat the oven to 400ºF. This is all that goes into the dinner, plus some olive oil and steak seasoning. How simple is that?? 24oz. petite red potatoes, 12oz. kielbasa, 12oz. frozen green beans, and one yellow onion.

Chopped ingredients on the sheet pan

Chop the potatoes into 1-inch pieces. Slice the kielbasa into medallions. Dice the onion into 1-inch pieces. Add the potatoes, kielbasa, onion, and green beans (no need to thaw) to the sheet pan.

Steak seasoning bottle close up

This is all I used to season the sheet pan meal. The chunky texture of this seasoning blend really adds a lot of texture and flavor differentiation to every bite! 

Seasoned sheet pan meal

Add 2 Tbsp olive oil and ½ Tbsp of the steak seasoning to the ingredients on the sheet pan, then toss really well until everything is coated in oil and seasoning.

Roasted sheet pan meal

Then place the sheet pan in the oven, roast for 20 minutes, then give it a good stir. Return it to the oven and roast for about another 15 minutes, or until it’s browned to the level that you like. 

Close up of sheet pan kielbasa potatoes and green beans on a sheet pan

It’s hard to describe how awesome this is. It doesn’t even need any sort of dressing or sauce. The fat and seasoning from the kielbasa soak into the potatoes and coats the other vegetables in an incredible amount of flavor, then you have the steak seasoning on top. It’s just 100% awesome! Serve hot and enjoy. :)

The post Sheet Pan Kielbasa Potatoes and Green Beans appeared first on Budget Bytes.

Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Cajun Sausage and Rice Skillet

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet […]

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet to your meal prep rotation!

Cajun Sausage and Rice in the skillet with a wooden spoon and lid half on

What Kind of Sausage Do I Use?

To make this skillet meal taste the best, try to find Andouille sausage, which is a smoked pork sausage commonly used in Louisiana cooking. If you can’t find any in your area (I’m not sure how readily available this is outside the southern U.S.), you can use any smoked sausage in its place. If you want to go so far as to special order some to get the full experience, check out the selection from Cajungrocer.com

Is Cajun Sausage and Rice Spicy?

It can be, depending on the ingredients you use. I used a “medium” heat Andouille sausage, which had a good amount of spicy heat, as well as a little cayenne pepper in my Cajun seasoning blend. If you want to make this dish mild, make sure to get a non-spicy smoked sausage, and you can skip the cayenne pepper in the spices listed in the recipe. 

Can I Use Store Bought Cajun Seasoning?

The recipe below includes a half batch of my homemade Cajun seasoning, minus the salt because the other ingredients in the skillet contained enough salt that I didn’t need to add more. The total amount of spices used is about 1 tablespoon. If you’d like to use a store bought Cajun seasoning blend, first check to see how much salt it contains. Many store bought Cajun seasoning blends contain a lot of salt and are used more like a seasoning salt, or table seasoning, and probably will not work well for this recipe. If the blend you have is mostly just herbs and spices, I would use about 1 Tbsp for this recipe.

Can I Use Brown Rice?

Brown rice requires more liquid and a much longer cook time than white rice, so you will need to take these into account if you attempt to substitute brown rice for the white rice in this recipe. While I haven’t tested a brown rice version, I would probably add at least another cup of chicken broth and increase the simmer time to closer to 40 minutes.

Side view of a skillet full of Cajun Sausage and Rice

 
Side view of a skillet full of Cajun Sausage and Rice

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Total Cost $7.21 recipe / $1.80 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 1.5 cups each
Calories 547.75kcal
Author Beth - Budget Bytes

Ingredients

  • 14 oz. Andouille sausage* $3.99
  • 1 Tbsp cooking oil $0.04
  • 1 bell pepper $0.89
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 15oz. can fire roasted diced tomatoes $1.00
  • 1 cup long grain white rice $0.62
  • 1.5 cups chicken broth $0.20
  • 2 green onions, sliced $0.20

Instructions

  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Notes

*If you can not find Andouille in your area, use any smoked pork sausage.

Nutrition

Serving: 1.5cups | Calories: 547.75kcal | Carbohydrates: 50.8g | Protein: 22.23g | Fat: 28.8g | Sodium: 1328.93mg | Fiber: 4.15g

Overhead view of a bowl full of Cajun Sausage and Rice with a black fork in the side

How to Make Cajun Sausage and Rice Skillet – Step by Step Photos

Andouille sausage package

This is the Andouille sausage that I used. Andouille may not be readily available in all areas, so if you can’t find any, just try to get a smoked pork sausage of some sort instead. You really want that smoky flavor!

Sautéed Andouille in the skillet

Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!

Bell pepper and spices added to the skillet

While the sausage is browning, dice one bell pepper. Add it to the skillet and continue to sauté for about a minute. Then add the Cajun seasoning: 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, and ⅛ tsp freshly cracked black pepper. Continue to sauté the spices for another minute.

Tomatoes, rice, and broth added to the skillet

Next, add one 15oz. can fire roasted diced tomatoes (with juices), 1 cup long grain white rice, and 1.5 cups chicken broth to the skillet. Stir to combine and dissolve those browned bits off the bottom of the skillet.

Skillet ready to simmer

Once everything is combined, place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. (Pictured: before simmering)

Simmered sausage and rice skillet

After simmering for 20 minutes, remove it from the heat and let it rest for an additional five minutes (with the lid on). After resting, it will look like the photo above.

Stirred Cajun Sausage and Rice Skillet

Fold everything together to redistribute the sausage, rice, and bell peppers. OMG it looks so good at this point I just want to dive in!

Finished Cajun Sausage and Rice Skillet with green onions

Top the skillet with sliced green onions and serve! It’s rich, spicy, smoky, and all around DELICIOUS.

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.