Sausage and egg casserole with sun-dried tomatoes and mozzarella

By MSebourn

8 Servings

Ingredients

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 8 large eggs
• 1 cup half and half
• 1 cup cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Details

Servings 8

Preparation

Step 1

-Preheat oven to 375°F.
-Butter 13x9x2-inch glass baking dish.

-Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes.
-Add shallots and garlic and sauté 3 minutes.
-Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.
-Spread sausage mixture in prepared dish.
-Can be made 1 day ahead. Cover and refrigerate.)

-Whisk eggs, half and half, cream, 1 1/2 cups cheese, and salt in large bowl to blend well.
-Pour egg mixture over sausage mixture in dish.
-Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over.
-Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes.
-Let stand 5 minutes before serving.