Cajun-Style Brunch Bake Recipe

5 2 5
Cajun-Style Brunch Bake Recipe
Cajun-Style Brunch Bake Recipe photo by Taste of Home
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Cajun-Style Brunch Bake Recipe

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5 2 5
Publisher Photo
It’s so handy to fix this hearty breakfast casserole the night before and refrigerate it until morning. “It was given to me by a co-worker and has turned out to be a family hit!” relates Kathie Deusser of Church Point, Louisiana. “I adapted it to our tastes, adding onion, potato and Cajun seasoning. We often invite family and friends to share it with us. Serve it with your favorite fruits, coffee and juice.”
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min. + standing

Ingredients

  • 6 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1 pound sliced bacon, cooked and crumbled
  • 6 slices bread, cubed
  • 1 medium potato, peeled and diced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup finely chopped onion
  • 1 to 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon salt

Directions

In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Yield: 6 servings.
Originally published as Cajun-Style Brunch Bake in Simple & Delicious September/October 2006, p51

Nutritional Facts

1 piece: 427 calories, 26g fat (12g saturated fat), 265mg cholesterol, 1254mg sodium, 24g carbohydrate (7g sugars, 1g fiber), 23g protein.

  • 6 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1 pound sliced bacon, cooked and crumbled
  • 6 slices bread, cubed
  • 1 medium potato, peeled and diced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup finely chopped onion
  • 1 to 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  1. In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.
    Yield: 6 servings.
Originally published as Cajun-Style Brunch Bake in Simple & Delicious September/October 2006, p51

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jackiepal328 User ID: 2673522 98627
Reviewed Oct. 24, 2013

"Excellent recipe! I use a 9 x 13; add 2 more eggs and 2 more slices of bread. I also use refrigerated shredded hashbrowns. It comes out great! Family looks forward to it on Christmas morning!"

MY REVIEW
funnygirl935 User ID: 5600968 144833
Reviewed Nov. 15, 2010

"I added crumbled cooked sausage and used half cream and half milk. It was DELISH!!"

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