Breakfast Egg Bake

Brunch is one of my favorite meals. Maybe it's because it's usually reserved for special occasions or lazy Sunday's, or maybe because it's the best of both breakfast and lunch rolled into one.

If you're looking for a brunch recipe that is totally fulfilling and easy to make, try this make-ahead egg breakfast bake from Cutco graphic designer Rachel Blovsky. The best part is that you make this the night before and bake it the next day.

Ingredients

3 cups leeks, sliced into rings
1 large onion, diced
2 tablespoons olive oil
1 pound ground pork breakfast sausage
8 strips thick bacon
12 large eggs
1 cup heavy cream
1/2 cup Frank's® RedHot® Original Cayenne Pepper sauce
1 teaspoon garlic powder
1 large baguette loaf
2 cups shredded sharp Cheddar cheese
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste

Directions

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.

Fry the bacon until crispy, remove from pan and let cool on a paper towel-covered plate. Cut the bacon into 1/2-inch cubes and add to the sausage mixture.

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.

Slice baguette into one-inch thick slices, then halves. Grease 13" × 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.

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