Italian Sausage and Egg Bake

I have mixed feelings about the time after New Years… I always feel a bit of sadness taking down the Christmas decorations.  Once the tree comes down, there’s no denying that the holiday season is over.  But, at the same time, I enjoy the quietness of the winter months that follow the holidays. I look forward to cozy mornings in my kitchen and blankets of white snow on the ground.  It’s a time of year when our lives aren’t quite as busy and we can enjoy just relaxing and spending some time at home.

Those same feelings also tend to influence my mood in the kitchen, as well.  I find that I prefer simple and cozy dishes. Instead of preparing extravagant dishes and entertaining friends and family, I enjoy focusing on the day-to-day routine – preparing a warm breakfast for my hubby and I, stocking the freezer with meals for busy nights, and making comforting dishes for chilly winter evenings.

This sausage and egg bake is a twist on a traditional egg casserole.  You know the one… Bread cubes, breakfast sausage, eggs, milk, cheddar cheese.  Almost everyone has made it at one time or another. It’s fast to prepare and always a crowd pleaser.

Since the original is such a favorite, I decided to make a new version with an Italian twist.  I swapped out the breakfast sausage for some Italian sausage and added some herbs. Mozzarella cheese takes the place of the traditional cheddar, and I’ve added a sprinkling of tomatoes.

It’s warm, comforting, and easy. It can be prepared ahead of time, and it also reheats well.  It makes a lovely weekend breakfast or brunch, especially on a chilly winter morning.  But, it can also be served for lunch or dinner… Just toss together a green salad to serve with it for a complete meal. What’s not to love?

Italian Sausage and Egg Bake
Makes approximately 10 – 12 servings

• 1 pound mild Italian sausage (bulk, or casings removed)
• 1 large onion, diced
• 6 cups cubed whole wheat bread
• 1 pint grape tomatoes, quartered
• 12 eggs
• 1 3/4 cups milk
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dried oregano
• 1 cup mozzarella cheese

Preheat the oven to 350°F.  Lightly grease a 9 by 13-inch baking dish (or spray with cooking spray).

Brown the sausage in a large skillet over medium heat.  When almost cooked, add the diced onion and continue to cook until the sausage is fully cooked and the onion is soft and translucent. Toss the sausage mixture with the cubed bread and tomatoes. Spread the mixture in the prepared baking dish.

Meanwhile, beat together the eggs, milk, basil, thyme, salt, pepper, and oregano.  Pour the mixture down over the bread, sausage, and tomatoes in the baking dish.

(At this point, you can cover and refrigerate the casserole for later, if desired.  Simply continue with the instructions when ready to bake.)

Sprinkle the mozzarella cheese over the top of the casserole and bake for about 1 hour.  The casserole should be puffy and set in the middle.  The top will be golden.  Allow to cool slightly before serving.