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Italian Sausage Egg Bake

Total Time

Prep: 20 min. + chilling Bake: 50 min.

Makes

12 servings

This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
Italian Sausage Egg Bake Recipe photo by Taste of Home

Ingredients

  • 8 slices white bread, cubed
  • 1 pound Italian sausage links, casings removed, sliced
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 9 large eggs, lightly beaten
  • 3 cups 2% milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seed, crushed

Directions

  1. Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.
  2. In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 316 calories, 20g fat (10g saturated fat), 214mg cholesterol, 546mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 21g protein.

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