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

Italian Sausage Egg Bake Recipe

Read Reviews
5 15 17
Publisher Photo
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 and sliced
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) 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

Reviews for Italian Sausage Egg Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cindiak 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 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 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 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 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 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 239838
Reviewed Dec. 20, 2015

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

pyrlgyrl 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 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."

maverickamy 145368
Reviewed Mar. 11, 2012

"It's my new "go-to" recipe. I's also thinking of adding fresh diced tomatoes and pepperoni slices and serving it as a dinner..."

Loading Image