Italian Sausage Egg Bake

By srumbel

This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. —Darlene Markham, Rochester, New York
from tasteofhome.com

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 eggs, lightly beaten
• 3 cups 2% milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon fennel seed, crushed

Preparation

Step 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.