One 16-ounce package crumbled pork sausage, spicy or mild
2 cloves garlic, minced
1 jalapeño pepper, seeds removed and minced (optional)
1 cup shredded cheddar cheese
3 slices white bread
6 eggs
¼ cup heavy cream
½ teaspoon ground cumin
Preheat the oven to 325 F, and lightly grease a round casserole dish with oil or nonstick cooking spray. Set the dish aside.
In a large skillet, add the sausage, garlic and jalapeño pepper over medium-high heat. Sauté until the sausage is crumbled and fully cooked, and the vegetables have cooked down, about 8-10 minutes.
Carefully drain the sausage grease from the skillet. Return the mixture to the skillet, and add shredded cheese. Stir until the cheese is melted.
Place one slice of bread on the bottom of the casserole dish. Top the bread with ⅓ of the sausage mixture. Repeat these layers until you've used up the bread and sausage mixture.
In a large mixing bowl, whisk together the eggs, heavy cream and cumin. Pour the egg mixture over and around all the ingredients in the casserole dish. Press down on the sausage mixture with the back of a spatula to ensure everything is submerged under the egg. Cover the dish with aluminum foil, and place it in the fridge to set for about 10 minutes.
After the 10 minutes, place the covered dish in the preheated oven. Allow to bake for 1 hour, or until a knife inserted in the center comes out clean. Remove foil during last 15 minutes of baking to get a golden crust on top. Once finished, remove from the oven and set aside for 10 minutes to cool.
To serve, present the full casserole dish on the table, or scoop and serve onto individual plates.
Pro-tip: Make this breakfast a full meal by serving it with fresh fruit and/or hash brown potatoes.
