Breakfast gatherings just got less hectic—with this recipe, all the prep work is done the night before! The leek and sausage amounts can even be varied to suit the tastes of those who will be eating this dish.
2 tablespoons extra-virgin olive 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 sage pork sausage
1/2 loaf French baguette
1 cup Cheddar cheese, grated
1 cup Pepper Jack cheese, grated
6 large eggs
1/2 cup milk
NanoBond 11” Skillet
OvenBond Tri-ply Square Baker
Heat olive oil in a Hestan NanoBond 11” Skillet on medium-high. Sauté the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. Sauté until the leeks are translucent, 5 to 8 minutes.
Raise the heat to high and add the sausage, cooking 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 add to the bottom of a Hestan OvenBond Square Baker. 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, preheat your oven to 375 degrees F. Remove the bake from the refrigerator.
Bake in the middle of the oven 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.