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Italian Sausage Egg Bake Recipe

Photo by: Taste of Home

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This hearty entree from field editor Darlene Markham of Rochester, New York warms up any breakfast or brunch menu with its herb-seasoned flavor.

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

Ingredients

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

Directions

Place bread cubes in a greased 13-in. x 9-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.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 12 servings.

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

Italian Sausage Egg Bake published in Taste of Home December/January 2007, p38

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