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Italian Egg Bake
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8 | eggs |
3 cups | milk |
3 t | Italian seasoning |
10 to 12 slices | Vienna bread |
1 lb. | Italian sausage |
1 medium | sized green pepper |
1/4 C | diced onions |
2 C | shredded mozzarella |
1/2 C | shredded parmesan |
8 oz. | traditional spaghetti sauce |
Mix and dice dry ingredients (bread, sausage, onions, peppers, mozzarella, and parm), place in a 9x13 cake pan.
In a separate bowl, mix eggs, milk, and seasoning.
Pour over the dry ingredients. Let sit overnight in the fridge.
Bake, covered, at 325 degrees for 70 to 90 minutes (uncovered for the last 10 minutes). Let stand for 10 minutes before serving.
Heat up sauce and serve the bake with the sauce over the top.
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