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Italian Sausage Egg Bake
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |