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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This hearty entree from field editor Darlene Markham of Rochester, New York warms up any breakfast or brunch menu with its herb-seasoned flavor. Ingredients:
8 slices white bread, cubed |
1 pound johnsonville® mild italian sausage links links, casings removed and sliced |
2 cups (8 ounces) shredded sharp cheddar cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
9 eggs, lightly beaten |
3 cups 2% milk |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon fennel seed, crushed |
Directions:
1. Place bread cubes in a greased 13-in. x 9-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.
2. In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until as knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
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