Six-Layer Breakfast Casserole

Makes 6 servings (1/6 casserole each)
Prep Time: 10 min.
Chilling Time: 1 hr.
Baking Time: 1 hr.

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.

In a large skillet, cook sausage, pepper and garlic over medium-high heat 8-10 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 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.

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

Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.