Looking for something a bit “lighter”?
How about something a bit “brunchy” for dinner - if not for brunch?
Going to a big dinner at night and want to eat lighter?
How about these?
Italian Sausage Egg Bake
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 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° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.