Italian Sausage Egg Bake Recipe

A slice of sausage egg and cheese breakfast casserole lifted from the dish.

5 from 5 votes

Italian Sausage Egg Bake Recipe

Meal prepping for the week? This Italian Sausage Egg Bake is a great choice! Prep it ahead, bake when needed, and enjoy a protein-packed breakfast that keeps you full.

Prep Time11

Cook Time50

Chill Overnight8

Total Time9 1

Course: Breakfast

Cuisine: American

Servings:

Calories: 314kcal

Author: Andrea

Ingredients

8 slices white bread cubed
1 lb Italian sausage
2 c sharp cheddar cheese shredded
2 c mozzarella cheese shredded
9 large eggs lightly beaten
3 c 2% milk
1 teaspoon dried basil
1 tsp dried oregano

Instructions

Grease a 9x13 pan. Evenly arrange the cubed bread over the bottom of the pan.
Heat a skillet over medium-high heat. Cook the sausage until no longer pink, then drain the fat.
Sprinkle the cooked sausage evenly over the bread. Sprinkle the shredded cheese on the sausage.
In a large bowl, whisk the eggs, milk, basil, and oregano. Mix until the egg is incorporated. Pour the egg mixture into the baking dish. Cover the dish with plastic wrap and refrigerate overnight.
Pull the casserole out of the fridge 15 minutes before you want to bake it. During this time, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Uncover the dish and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
*Note: If using a ceramic or glass baking pan, reduce the oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and bake for 60 minutes.
Let the egg casserole stand for 10 minutes before cutting. You can easily get 12 large, 15 regular, or 20 small pieces.

Notes

STORE the Italian Sausage Breakfast Casserole in an airtight container in the refrigerator for up to 7 days. To FREEZE, cut the casserole leftovers into portions, wrap them tightly in plastic wrap or aluminum foil, then store them in a freezer-safe bag for up to 3 months. To REHEAT, microwave individual slices for 30-60 seconds, or bake at 300 degrees Fahrenheit (150 degrees Celsius) until warmed through.

You can also freeze the casserole before baking. Wrap it tightly in plastic wrap, then in a layer of foil, and store it in the freezer for 2-3 months. When ready to bake, thaw it in the fridge overnight, then let it come to room temperature before baking.

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