Breakfast could always use more Mediterranean magic. The Italian Sausage Egg Bake is positively enchanting with aromatic basil, oregano, and fennel seed, adding a new dimension to fluffy eggs and meaty, hearty sausage. Loaded with sharp, creamy, and melty cheese, the Italian Sausage Egg Bake is destined to become the star of the brunch table with a little bit of something for everyone. It’s like traveling to the sunny hills of Italy via your breakfast favorites!
Ingredients
- 8 slices white bread, cubed
- 1 pound Italian sausage links, casings removed, sliced
- 2 cups sharp cheddar cheese, shredded
- 2 cups part-skim mozzarella cheese, shredded
- 9 large eggs, lightly beaten
- 3 cups 2% milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed, crushed
Directions
Step 1 –Grease a 9×13-inch baking dish.
Step 2 –Place the bread cubes in the prepared baking dish.
Step 3 –In a large skillet, cook the sausage over medium heat until it is no longer pink, about 6-8 minutes.
Step 4 –Drain the fat from the skillet.
Step 5 –Spoon the sausage over the bread in the baking dish.
Step 6 –Sprinkle the cheddar cheese and the mozzarella over the sausage.
Step 7 –In a large bowl, whisk the eggs, the milk, the basil, the oregano, and the fennel seed together.
Step 8 –Pour the egg mixture over the sausage mixture.
Step 9 –Cover the baking dish and refrigerate for at least 8 hours and up to overnight.
Step 10 –Transfer the casserole from the fridge for at least 30 minutes before baking.
Step 11 –Preheat the oven to 350 degrees F.
Step 12 –Bake uncovered until a knife inserted in the center of the casserole comes out clean, about 50-55 minutes.
Step 13 –Let the casserole stand for 5 minutes.
Step 14 –Serve.