Sausage Breakfast Casserole

This recipe came from the Neely's on the Food Network. It has 109 reviews with 5 stars and can be found here. It was good, but I give it 4/5 stars. I tested this recipe on Christmas morning and the whole pan was eaten by 5 of us adults. Some reviewers had mentioned the bread was soggy. I took the advie from other reviewers and used bread that had been sitting out. I left my bread out for 6-7 hours in the pieces and it was hard when I got home. In the future, I will probably even do the night before as it helps soak up the egg mixture. The recipe is mild to medium spicy. The best thing about this recipe is you make it the night before and pop it in the oven in the morning! Instead of pepper jack cheese I used the mexican cheese.

Total Time: 25 hr 20 min
Prep 20 min
Inactive 24 hr 0 min
Cook 45 min plus 10 min rest
Yield: 6 to 8 servings
Level: Easy

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 mexican shredded cheese blend
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Directions
Preheat oven to 375 degrees F.

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. Drain, 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.

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.