Sausage and egg casserole
- 1 pound of Italian sweet sausage - casing removed
- 1/2 cup of shallots - chopped
- 2 teaspoons of garlic - minced
- 1/2 cup of oil-packed sun-dried tomatoes - drained and chopped
- 4 tablespoons of fresh parsley - chopped
- 5 large eggs
- 3 large egg yolk
- 1 cup of half and half
- 1 cup of whipping cream
- 2 cups of grated mozzarella cheese
- 1/2 teaspoon of salt
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, egg yolks, half and half, whipping 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.
Adapted from: Bon Appétit
When you’re expecting a group of hungry people for brunch, this scrumptous egg casserole dish will win you great big compliments.