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Desserts - Creole Brunch Cake



INGREDIENTS
  • 6 eggs, beaten
  • 2 cups milk
  • 1 lb. Italian sausage, cooked and crumbled
  • 6 slices bread, cubed
  • 2 potatoes, peeled and diced
  • 1 cup shredded Cheddar cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped green pepper
  • ½ cup finely chopped celery
  • 1½ teaspoon Cajun seasoning
  • 1 teaspoon salt

INSTRUCTIONS
Combine all and transfer to greased baking dish. Refrigerate overnight. Bake uncovered at 350° for 45-50 minutes. Let stand 10 minutes before cutting.
 
 
 
 
Submitted By: Jim Buck
Jamestown
Fentress Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
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