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Italian Sausage Egg Bake

• 8 slices white bread, cubed
• 1 lb. Italian sausage links, casings removed and sliced
• 2 c. shredded sharp cheddar cheese
• 2 c. shredded mozzerella cheese
• 9 eggs
• 3 c. milk
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. fennel seed, crushed

Place bread cubes in a greased 13 x 9 x 2 inch 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 the casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until golden brown. Let stand for 5 minutes before cutting.

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