ITALIAN SAUSAGE AND EGGS RECIPES

Name: Italian Sausage Egg Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 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

ITALIAN SAUSAGE EGG BAKE RECIPE: HOW TO MAKE IT

Italian Sausage Egg Bake Recipe: How to Make It image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 316 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 214mg cholesterol, SodiumContent 546mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

ITALIAN BAKED EGGS & SAUSAGE RECIPE: HOW TO MAKE IT

Italian Baked Eggs & Sausage Recipe: How to Make It image

This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound bulk Italian sausage
1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
3/4 cup part-skim ricotta cheese
8 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 French bread demi-baguette (4 ounces), cut into 1-inch slices
1/4 cup butter, softened

Steps:

Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.

Nutrition Facts : Calories 408 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 241mg cholesterol, SodiumContent 1183mg sodium, CarbohydrateContent 22g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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