"Sausage" and leek casserole

I made this egg casserole for brunch this weekend, along with the banana crumb muffins described in an earlier post. I adapted the recipe from Pat and Gina Neely's recipe calling for regular sausage, and substituted Tofurky Italian sausage instead. I also made some other slight modifications, like adding onions. It was a hit, even with non-veggies! It has a little kick from the cayenne and pepper jack, which is balanced out by the cheddar, eggs and French bread. Delish!

Here is the link to the original recipe:
http://www.foodnetwork.com/recipes/neelys/sausage-and-leek-casserole-recipe/index.html

INGREDIENTS: 

2 leeks, cut in rings, rinsed thoroughly after cutting
1/2 large red onion (or 1 small yellow onion) finely chopped
1/4 tsp cayenne
Salt and black pepper
2 Tofurky Italian sausages, cut into small pieces
1/2 French baguette, cut into slices
1 cup grated cheddar cheese
1 cup pepper jack cheese
6 large eggs
1/2 cup milk
1/4 cup heavy cream

DIRECTIONS: 

1. Preheat the oven to 375 degrees.
2.  Heat oil in a skillet on medium-high heat. Saute the leeks and onion with salt, pepper, and 1/8 tsp cayenne.
3. When the leeks are translucent, add the Tofurky sausage and cook until just browned. Remove from heat.
4. In a separate bowl, whisk the eggs together with the cream, milk, remaining cayenne, salt and pepper.
5. Cut the baguette into slices and layer them on the bottom of a 9x9 casserole dish. Sprinkle the cheddar cheese over the bread. Pour the sausage and leek mixture and the egg mixture on top. Finally, top with pepper jack cheese. Cover and refrigerate overnight if desired (to save time the next morning!)
6. Place in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from the oven and allow the casserole to sit for 10 minutes before serving.
7. Cut into squares and enjoy!