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

1. 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.
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 350u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

white bread, sausage links, cheddar cheese, mozzarella cheese, eggs, milk, basil, oregano, fennel

Taken from www.tasteofhome.com/recipes/italian-sausage-egg-bake/ (may not work)