Italian Sausage Egg Bake Recipe
Italian Sausage Egg Bake Recipe photo by Taste of Home
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Italian Sausage Egg Bake Recipe

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This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  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° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
Originally published as Italian Sausage Egg Bake in Taste of Home December/January 2007, p38

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No_Time_To_Cook User ID: 6334849 264500
Reviewed Apr. 9, 2017

"Loved this! Used Crispy Crown Tator tots instead of the bread."

cindiak User ID: 221828 245954
Reviewed Mar. 24, 2016

"Made this for a breakfast meeting and it was a huge hit. I added some chopped up colored peppers for some color and crunch."

coconutpatty User ID: 3240781 245308
Reviewed Mar. 12, 2016

"This is delicious! The Italian spices set it apart from other breakfast casseroles. I used crusty Italian bread and for the cheddar, VT white cheddar. Skim milk works fine. It is filling, but leftovers reheat well."

caree929 User ID: 3830950 243301
Reviewed Feb. 5, 2016

"While I didn't use the herbs or the Italian sausage, I followed the rest of the recipe to a T. This was wonderful even with just regular breakfast sausage and no herbs! Very filling, too."

cpldutch User ID: 7670890 239856
Reviewed Dec. 20, 2015

"Yeah, use sausage in tube and use gluten free bread if you wish. Both are sausage and bread is bread."

springman User ID: 8670103 239851
Reviewed Dec. 20, 2015

"We just had this for a holiday brunch at friends house only they made it with bacon and it was so yummy. I think they cooked the bacon first and then chopped it up and mixed it in. It was excellent and warmed our tummies on a day when the high was only 17 degrees."

bideford User ID: 8487502 239841
Reviewed Dec. 20, 2015

"So many of these recipes sound so good until they get to the part about adding bread. I wish I if they would work with a gluten free bread or flour."

txwildflwr59 User ID: 7801117 239838
Reviewed Dec. 20, 2015

"Question? do you need to cook the sausage first?"

pyrlgyrl User ID: 7085265 160857
Reviewed Jan. 13, 2013

"I made this for my teen son and friends; they approved. Super easy to put together. I used pepperjack cheese instead and it was amazing. This is my go to recipe from now on."

FoxyChefAmanda User ID: 6636870 146437
Reviewed Oct. 3, 2012

"It's a delicious and wonderfully filling breakfast casserole that I love making every Christmas for my family, and just a small portion of it is enough to fill a gigantic appetite. I love putting in hot Italian sausage, as my dad and I are big on spicy foods, but we have to tone it down for our family's sake."

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