Ingredients
- Oil
- 2 cups leeks, cut in rings, rinsed thoroughly
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground pork sausage
- 1/2 loaf French baguette
- 1 cup grated Cheddar
- 1 cup pepper jack cheese
- 6 each large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
Directions
Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
Preheat oven to 375 degrees F.
The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
1 Video | Photo: Sausage and Leek Casserole Recipe




















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By Lorrie B
Florida
on January 17, 2012
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OMG! What a great breakfast! My daughter, son-in-law & 17 month old grandson loved it so much. Outstanding!
By kajoy
on January 11, 2012
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This is an excellent breakfast caaserole. I've made it three times now for work events and it always receives rave reviews!
By alisha1230_11375843
Naperville, IL
on January 03, 2012
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I've made this recipe as is many times and always get A LOT of compliments. If you use a square baking dish, you're fine with the liquid mixture, but you probably won't use all the meat. If you use a rectangular dish, then you'll need a few more eggs and a little more milk.
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