Looking for a make-ahead breakfast? Then check out this cheesy sausage bake - perfect if you love Italian cuisine!
Overnight Italian Breakfast
- Prep Time 15 min
- Total 9 hr 25 min
- Ingredients 9
- Servings 8
Ingredients
- 1 lb. bulk Italian pork sausage
- 1 (1-lb.) loaf sourdough bread, cubed
- 1 (3-oz.) can Sliced Mushrooms with Garlic, undrained
- 1/4 cup thinly sliced green onions
- 10 eggs
- 3 cups half-and-half
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 8 oz. (2 cups) shredded Italian cheese blend
Instructions
-
Step1Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until no longer pink, stirring frequently. Drain.
-
Step2Place bread cubes in sprayed baking dish. Sprinkle evenly with cooked sausage, mushrooms and onions.
-
Step3In large bowl, combine eggs, half-and-half, dry mustard and salt; beat lightly. Slowly pour egg mixture evenly over mixture in baking dish; press down lightly. Sprinkle with cheese. Cover tightly; refrigerate at least 8 hours or overnight.
-
Step4Heat oven to 350°F. Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition
600
Calories
37g
Total Fat
31g
Protein
36g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 330
- Total Fat
- 37g
- 57%
- Saturated Fat
- 17g
- 85%
- Cholesterol
- 350mg
- 117%
- Sodium
- 1260mg
- 53%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 2%
- 2%
- Calcium
- 40%
- 40%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 High-Fat Meat; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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