This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor.
ingredient
- 8 slices white bread, cubed
- 1 pound Italian sausage links, casings removed, sliced
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded part-skim mozzarella cheese
- 9 large eggs, lightly beaten
- 3 cups 2% milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed, crushed
Directions
- 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.
- In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
- 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.
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