Sausage and Leek Casserole
You can never have too many main course recipes, so give Sausage and Leek Casserole a try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 45g of fat, and a total of 544 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper flakes, eggs, baguette, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.
Instructions
Watch how to make this recipe.
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.
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.
Preheat oven to 375 degrees F.
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.