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Italian Sausage Egg Bake Recipe

Italian Sausage Egg Bake Recipe

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

Ingredients

  • 8 slices white bread, cubed
  • 1 pound Johnsonville® Mild Italian Sausage Links links, casings removed and sliced
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 9 eggs, lightly beaten
  • 3 cups 2% milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seed, crushed

Directions

  • 1. 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.
  • 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 as knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.