Italian Sausage Breakfast Bake

    1 hour 40 minutes

    This is a great brunch and if organised you do all the work the night before then just heat, top and serve for a perfect relaxing weekend breakfast.

    96 people made this

    Serves: 8 

    • 125g Italian sausage, casings removed
    • 1/2 loaf day old French bread, broken into small pieces
    • 3 tablespoons butter, melted
    • 500g grated Tasty cheese
    • 1 1/2 cups (375ml) milk
    • 10 eggs
    • 1/3 cup (75ml) white wine
    • 3 spring onions, diced
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon chilli flakes
    • 1 cup (250ml) sour cream
    • 1/2 cup Parmesan cheese

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Place sausage in a frypan over medium-high heat. Cook stirring constantly until evenly browned. Drain oil and set aside.
    2. Spread bread pieces in the bottom of a 20x30cm baking dish. Drizzle melted butter over the bread pieces then sprinkle in the cooked sausage. Cover with grated cheese.
    3. In a medium bowl whisk together the eggs, milk, white wine, Dijon mustard and spring onions. Season with black pepper and chilli flakes.
    4. Pour the egg mixture over everything in the baking dish. Cover and refrigerate overnight.
    5. Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
    6. Preheat the oven to 165 degrees C.
    7. Cover the dish and bake for 30 minutes in the preheated oven. Then uncover and bake for an additional 30 minutes.
    8. Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes or until cheese is starting to brown slightly.

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    Reviews in English (94)


    Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that, perfection! I gave out the recipe all morning  -  29 Mar 2006  (Review from Allrecipes USA and Canada)


    Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. I did make some changes, using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T + 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour, removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews!  -  08 Apr 2008  (Review from Allrecipes USA and Canada)


    Great dish, went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean Italian Sauage and used ground red pepper instead of the flakes. As my husband would say "This is company quality".  -  30 Dec 2005  (Review from Allrecipes USA and Canada)