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Servings: 8 servings
A satisfying, easy dish for brunch or dinner. For a minor variation on the theme, see Sausage and Egg Casserole v.2.
1 pound bulk Italian mild (sweet) sausage
½ cup chopped shallots or green onions
2 garlic cloves, minced
½ cup chopped, drained, oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley, divided
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese, divided
½ teaspoon salt
Preheat oven to 375 deg. Butter 13x9x2-inch glass baking dish.
Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley, stir for 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, cream and 1 ½ cups cheese and salt in large bowl to blend well.
Pour egg mixture over sausage mixture and sprinkle with remaining cheese and 2 tablespoons parsley.
Bake until top of casserole is golden brown and a knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
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