Italian Sausage Egg Bake Recipe
- 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
- 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.
1 piece: 316 calories, 20g fat (10g saturated fat), 214mg cholesterol, 546mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 21g protein
Reviews for Italian Sausage Egg Bake
"Made this for a breakfast meeting and it was a huge hit. I added some chopped up colored peppers for some color and crunch."
"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."
"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."
"Yeah, use sausage in tube and use gluten free bread if you wish. Both are sausage and bread is bread."
"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."
"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."
"Question? do you need to cook the sausage first?"
"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."
"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."
"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..."
"I've been using this recipe for 20 years - holiday breakfast & Girlfriend Club brunches !~ I use ground bulk ground turkey sausage to cut back on osome of the fat and pizza seasoning replaces the spices listed. I also use a good Italian or french bread. ALWAYS a hit ! Any leftovers can easily be reheated in the micro for 30-45 seconds. I serve with fresh fruit & Monkey Bread."
"Instead of removing casings on sausage, coul you buy the sausage that is in the tube?"
"Delicious!! The flavor is excellent!!"
"This is a great recipe to use up left over bread. I had cut out some pumpkin shaped sandwiches for a halloween party and didn't know what to do with the left over pieces of bread. This casserole was just the solution. Very easy to put together and very tasty, too. I am making this for Thanksgiving morning for my family."
"I have been making this every year for the past 3 years @ Christmas and Easter. I have a crowd of 20 for breakfast on those holidays and they look forward to it every time. It is so easy to whip up and the clean up on those busy mornings is limited to one pan. The taste is yummy and it is very filling. We also serve it with french toast."