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Italian Sausage Egg Bake

 Italian Sausage Egg Bake
This hearty entree from field editor Darlene Markham of Rochester, New York warms up any breakfast or brunch menu with its herb-seasoned flavor.
12 ServingsPrep: 20 min. + chilling Bake: 50 min.


  • 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


  • 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.
  • In a large bowl, whisk the eggs, milk and seasonings; pour over
  • casserole. Cover and refrigerate overnight.
  • 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,

2 of 2

Italian Sausage Egg Bake (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.