Sausage and Leek Casserole Recipe | The Neelys
Difficulty: Easy
Servings: 6 to 8
Nutrition Facts (per 8 servings): Calories: 468; Total Fat: 35 g; Saturated Fat: 14 g; Carbohydrates: 15 g; Fiber: 1 g; Sugars: 4 g; Protein: 24 g; Cholesterol: 222 mg; Sodium: 805 mg
Total Time: 1 day 1 hour 20 minutes
Prep Time: 20 minutes
Rest Time: 1 day
Cooking Time: 1 hour
Ingredients
- Oil
- 2 cups leeks, sliced in rings and rinsed well
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground pork sausage
- 1/2 loaf French baguette
- 1 cup shredded Cheddar cheese
- 1 cup shredded pepper jack cheese
- 6 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
Directions
- 1. Pour a small amount of oil into a heavy-bottomed skillet and heat over medium-high. Saut the leeks with a pinch of salt and pepper, the crushed red pepper, and 1/8 teaspoon cayenne. Once the leeks soften and turn translucent, increase heat to high, add the sausage, and cook about 8 minutes until browned. Remove from heat and let the filling cool.
- 2. In a separate bowl, beat the eggs with the cream and milk. Add the remaining cayenne, a touch of black pepper, and salt, stirring until well combined.
- 3. Slice the baguette into cubes and arrange them in the base of a 9x9-inch glass baking dish. Scatter the Cheddar evenly over the bread cubes. Spoon the sausage and leek mixture on top, then pour the egg mixture evenly over everything. Sprinkle the pepper jack cheese on top. Cover tightly and refrigerate overnight.
- 4. Preheat the oven to 375F.
- 5. The next morning, remove the casserole from the refrigerator and bake in the center of the oven for 45 minutes, or until a knife inserted into the center comes out clean. Allow the dish to rest 10 minutes before slicing and serving.
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