Six-Layer Breakfast Casserole
Makes: 6 (1/6 casserole each) servings
Prep Time: 25 min.
Baking Time: 1 hr.
Chill Time: 10 min.
Total Time: 1 hr. 35 min.
- 1 - package Hot Pork Sausage Roll
- 1 -
jalapeño pepper, seeded, finely chopped
- 1 -
garlic clove, minced
- 1 - cup (4 ounces) shredded sharp
- 3 - slices wide-pan hearty country white bread (about 5x1-1/4
6 - eggs
- 1/4 - cup whipping cream
- 1/2 - teaspoon ground
Preheat oven to 325°F. Lightly grease 1-1/2-quart round
casserole or soufflé dish.
pepper and garlic in large skillet over medium-high heat for 8 to
10 minutes or until sausage is thoroughly cooked, stirring
frequently; drain. Return sausage mixture to skillet.
Stir in cheese. Place 1 bread slice on bottom of lightly
greased 1-1/2-quart round casserole or soufflé dish; top with 1/3
of the sausage mixture. Repeat layers twice.
Beat eggs, cream
and cumin in large bowl with wire whisk until well blended; pour
over ingredients in casserole dish. Press down on sausage
mixture with back of spatula to completely cover sausage and bread
with egg mixture; cover. Refrigerate for 10 minutes.
for 1 hour or until knife inserted in center comes out clean,
uncovering after 45 minutes. Let stand 10 minutes before
Alan’s Kitchen Tip
Make Ahead: Assemble as directed. Cover and
refrigerate up to 24 hours. When ready to serve, bake as directed.