Breakfast Jambalaya from University Club


2 TBL Olive Oil
1 oz (W) Breakfast Sausage, diced
2 oz (W) Smoked Ham, chopped
1 oz (W) Bacon, cooked and chopped
1 TBL Red Onions, diced
1 TBL bell Peppers, diced
Creole Seasoning to taste
pinch of Paprika
2 Eggs, scrambled
3/4 cup rice, cooked


  • In one saute pan, heat olive oil and cook sausage. When browned, add ham, bacon, onions, and peppers. Saute until vegetables begin to sweat. Add seasoning and toss.
  • In separate skillet, heat oil and scramble the eggs.
  • Add eggs and rice to the meat mixture. Heat throughout and stir to prevent sticking.