BREAKFAST EGG BAKE

By curly

Ingredients

• 3 3 3 cups leaks, sliced into rings
• 1 1 1 large onion, diced
• 2 2 2 Tbsps olive oil
• 1 1 1 # ground pork breakfast sausage
• 8 8 8 strips bacon
• 12 12 12 large eggs
• 1 1 1 cup heavy cream
• 1/2 1/2 1/2 cup Frank's RedHot Original Cayenne
• Pepper Sauce
• 1 1 1 tsp garlic powder
• 1 1 1 large baguette loaf
• 2 2 2 cups shredded sharp Cheddar cheese
• 2 2 2 cups shredded Pepper Jack cheese
• to and pepper, to taste

Details

Servings 1
Adapted from cutcokitchen.com

Preparation

Step 1

1. Rinse and dry leek rings. Fry them and the onion with oil in a pan on the stovetop until translucent. Add sausage to same pan and brown the meat, breaking it up with a spatula as it cooks. Set aside to cool.

2. Fry the bacon until crispy, remove from pan and let cool on a paper towel-covered plate. Cut the bacon into ½-inch cubes and add to the sausage mixture.

3. In a bowl, whisk together the eggs, cream, hot sauce, garlic powder, salt and pepper. Do not go light on the salt and pepper as 12 eggs is a lot to season.

baguette into one-inch thick slices, then halves. Grease 13”x 9” pan. Arrange baguette chunks over bottom of pan, leaving as few gaps as possible. Pour the egg mixture over the top, pouring as evenly as possible all around the dish. Layer the sausage mixture on top of that. Top with both cheeses. Cover tightly and refrigerate overnight to set.

5. Preheat oven to 350°F. Bake uncovered for approximately 45 minutes or until the top cheese is brown and bubbly.