Leek & Sausage Brunch Bake
This is the kind of breakfast you make when people are staying over — especially when you want something that feels thoughtful, a little elevated, and doesn’t require heroics before coffee. So easy and reheats beautifully. I fell in love with casseroles in the Midwest, but this is a more refined take on the classic breakfast version everyone makes. Same comfort. More depth of flavor.
Ingredients
Method
- Brown the sausage until cooked through, then chop it a bit finer so it distributes evenly throughout the bake. Set aside.
- Press the crescent rolls into a well-buttered baking dish, sealing seams. Pre-bake for about 5 minutes — just enough to set the base.
- Slice the leek, give it a thorough soak, and drain well. Cook the leek and shallot slowly in butter until soft, fragrant, and just sweet. No browning.
- Remove the crescent base from the oven. Layer the sausage evenly, followed by the leek-shallot mixture, then the freshly shredded cheese.
- Whisk the custard.
- In a bowl, whisk together the eggs, dairy, a splash of Worcestershire, a pinch of ground mustard, nutmeg, onion powder, salt, and black pepper.
- Pour the custard over everything. Bake at 350°F until just set and lightly golden — about 30 minutes in my oven.
Notes
Leaks: I know they’re a less utilized ingredient so a few notes on them. Trim off the dark green tops and root end of the leek, halve lengthwise, then slice into half-moons. Soak the slices in cold water, swish gently to release any grit, lift out, and drain well. Cook slowly in butter with the shallot until soft, fragrant, and just sweet — no browning.
