Six-Layer Breakfast Casserole
Makes 6 servings (1/6 casserole each)
Prep Time: 10 min.
Chilling Time: 10 min.
- 1 package hot pork sausage roll
jalapeño pepper, seeded, finely chopped
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
- 1/2 - teaspoon ground
Preheat oven to 325°F.
In a large skillet, cook sausage, pepper and garlic over
medium-high heat 8-10 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 10 minutes.
Bake, covered, 1 hour or until knife inserted in center comes
out clean, uncovering after 45 minutes. Let stand 10
minutes before serving.
Make Ahead: Assemble as directed. Cover and refrigerate up
to 24 hours. When ready to serve, bake as directed.