Italian Sausage Egg Bake
Taste of Home
This hearty entree from field editor Darlene Markham of Rochester, New York warms up any breakfast or brunch menu with its herb-seasoned flavor.
SERVINGS: 12
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: 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. x 2-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.