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

Italian Sausage Egg Bake Recipe

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4.5 16 18
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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

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 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

Directions

  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

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 5, 2016

"txwildflwr59. . . **In a large skillet, cook sausage over medium heat until no longer pink; drain**

bideford. . .why would that even be a concern? bread is bread"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 20, 2015

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

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