Sausage and Leek Casserole

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This recipe is so good. I've made it the last two Christmas' and plan to make it again this year for two seperate parties. The only suggestion I would make is to add more eggs! I found it a little flat w/ the amount given in the recipe. Because the other flavors are so bold, the addition of extra eggs does not take away from the flavor. This has become a tradition in my house, and I'm sure it will remain for years to come.

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I've been building a long list of Food Network recipes that I've tried. I'm finally getting around to commenting on them. I've decided to only comment on those recipes that I like and so far I've liked everything. However that might have to do with the fact that I've only tried recipes that sounded like something I'd like. With that said - this recipe is a WINNER.

I disagree with the previous post saying the leeks couldn't compete with the sausage, cayenne, pepper, etc. It's not an ingredient competition. Every ingredient in this recipe compliments each other beautifully.

This is an especially versatile dish given that it can easily be served for breakfast, lunch, brunch, dinner or a late night snack. Easy, affordable, filling, versatile and VERY TASTY!

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Very good meal at a good price for the ingredients. However, I don't know that I'd make this again. For one thing, the leeks have too subtle of a flavor to even try and compete with the boldness of sausage, cayenne, red pepper flakes, etc. so it seemed like a waste to have something in there that I couldn't end up tasting. This is an extremely hearty breakfast casserole, and it is very good, but I think next time I'd make a regular breakfast casserole with a few more eggs instead of this.

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I made This recipe last christmas my family loved it.
Its that time of year again and they especially requested me to make this for them. It's a great recipe!!! I give it 10 thumbs up

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Made this for brunch yesterday. Only after getting half-way through the recipe did I realize you are supposed to make this the night before. I added 2 extra eggs, an extra 1/2 cup of milk and an extra 1/4 cup of cream. Couldn't tell the difference. Also added extra cheese and mushrooms and topped with fresh salsa! I will def be making this again.

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I made this for an office party and they can't stop talking about it! I used sweet italian turkey sausage instead of pork and I sauteed it with mushrooms. I also added an additional1/2 c milk and 3 eggs to the liquid mixture. I baked it in a 13x9 glass pan covered with foil for 35 minutes instead of 45 and it came out perfect and moist. A true winner!

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Made this recently for several friends over for a dinner party and they loved it. Wonderful recipe and easy to follow. I made it (the base recipe before baking in advance 7 hours before my guests arrived and baked it just before they got there. Will make again.

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This is a wonderful recipe. My boys (16 & 24 made it with my supervision.
Hadn't ever cooked with leeks. I try to adventure out of my comfort zone.

The second time around I added mushrooms to the sausage. Just made it even more wonderful. Great for holidays because it is made the night before.

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While I realize that this is my fault completely, I didn't read all of the instructions thoroughly. Not until the third paragraph did I realize that you not only were supposed to prep this the night before but you are to use only 1/2 of a baguette.
Mind you the half of a baguette wasn't realized until the dish had been baking for ten minutes. (Yes, I cook all the time. So I added another four eggs and cream with seasoning, and now I sit here waiting. It smells absolutely great tho. It even has my 18 yr old (picky asking what smells so good?

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We have made this several times over the last year or two. It is phenominal. It rarely allows for leftovers though. That isn't due to the size, but the fact the falvor is awesome and we just keep eating. It has it all, savory, salty, a touch of heat. I love this and I am not ashamed to admit it.