Time: 9 hours 15 minutes
Yield: 12 servings
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 of white bread, cubed • 1 pound Italian sausage links, casings removed and sliced • 2 cups sharp cheddar cheese, shredded • 2 cups part-skim mozzarella cheese, shredded • 9 large eggs, lightly beaten • 3 cups milk, 2% • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1 teaspoon fennel seed, crushed
Grease a 9x13-inch baking dish.
Place the bread cubes in the prepared baking dish.
In a large skillet, cook the sausage over medium heat until no longer pink, about 6-8 minutes.
Drain the fat from the skillet.
Spoon the sausage over the bread in the baking dish.
Sprinkle the cheddar cheese and mozzarella over the sausage.
In a large bowl, whisk the eggs, milk, basil, oregano, and fennel seed together.
Pour the egg mixture over the cheese, sausage, and bread.
Cover the baking dish and refrigerate for at least 8 hours and up to overnight.
Transfer the casserole from the fridge for at least 30 minutes before baking.
Preheat the oven to 350 degrees F.
Bake uncovered until a knife inserted in the center of the casserole comes out clean, about 50-55 minutes.
Let the casserole stand for 5 minutes.