Friday, November 30, 2007

Italian Sausage Egg Bake

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

1) Place bread cubes in a greased 13-in. x 9-in. baking dish.
2) Cook sausage over medium heat until no longer pink. Drain. Spoon sausage over bread.
3) Sprinkle bread/sausage mixture with cheese.
4) In large bowl whisk the eggs, milk & seasonings. Pour over casserole. Cover and refrigerate overnight.
5) Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350F for 50 minutes or until golden brown. Let stand 5 minutes before cutting.

From Taste of Home, December/January 2007

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