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Italian Sausage Egg Bake

 8 slices white bread, cubed
 0.40 kg 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 tsp dried basil
 1 tsp dried oregano
 1 tsp 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 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

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