Italian Sausage Egg Bake
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
YIELD: 12 servings.
This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
Ingredients
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8 slices white bread, cubed
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1 pound Italian sausage links, casings removed, sliced
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2 cups shredded sharp cheddar cheese
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2 cups shredded part-skim mozzarella cheese
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9 large eggs, lightly beaten
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3 cups 2% milk
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon fennel seed, crushed
Directions
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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.
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2.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
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3.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 316 calories, 20g fat (10g saturated fat), 214mg cholesterol, 546mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 21g protein.
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