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Six-Layer Breakfast Casserole

Makes: 6 (1/6 casserole each) servings Breakfast & Brunch Recipes from AlansKitchn.com

Prep Time: 25 min.
Baking Time: 1 hr.
Chill Time: 10 min.
Total Time: 1 hr. 35 min.

Ingredients

  • 1 - package Hot Pork Sausage Roll
  • 1 - jalapeño pepper, seeded, finely chopped
  • 1 - garlic clove, minced
  • 1 - cup (4 ounces) shredded sharp cheddar cheese
  • 3 - slices wide-pan hearty country white bread (about 5x1-1/4 inches each)
    6 - eggs
  • 1/4 - cup whipping cream
  • 1/2 - teaspoon ground cumin

Directions

Preheat oven to 325°F.  Lightly grease 1-1/2-quart round casserole or soufflé dish.

  1. Cook sausage, 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.

  2. 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.

  3. Bake, covered, for 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes.  Let stand 10 minutes before serving.

Alan’s Kitchen Tip
Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.

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