Show Subscription Form





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

Italian Sausage Egg Bake Recipe

Read Reviews
5 13
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

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 serving (1 piece) equals 316 calories, 20 g fat (10 g saturated fat), 214 mg cholesterol, 546 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g 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

Nutritional Facts

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

Reviews for Italian Sausage Egg Bake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 20, 2015

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

Loading Image