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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 316
  • Fat:
  • 20 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 214 mg
  • Sodium:
  • 546 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 1 g
  • Protein:
  • 21 g

Italian Sausage Egg Bake

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

PREP

 20 min.

COOK

 50 min.

TOTAL

 70 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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008