Submitted by: Judy Whittington
For a printer friendly version of this recipe, click here
Servings: 8 servings
Identical to Sausage and Egg Casserole version 1, but as tested with minor variations. Do consider adding basil.
Easy and satisfying brunch dish or as dinner with green salad & crusty bread.
Judy and Craig served this version to us after a rowdy night down by the riverside. It really hits the spot, and dressy, too, with the sun-dried tomatoes and parsley. My tastebuds remember the basil in this, too (for some reason--was my brain working?) and if you want to add it, it will work well.
1 pound bulk Italian sausage
˝ cup chopped shallots
2 garlic cloves, minced
˝ cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley, divided
5 large eggs
3 large egg yolks
1 cup half & half
1 cup whipping cream
2 cups grated mozzarella cheese, divided
˝ teaspoon 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 into little pieces, about 10 minutes. Add shallots and garlic, sauté for 3 minutes, add sun-dried tomatoes and 2 tablespoons of parsley and stir 1 minute.
Spread sausage mixture in prepared dish. ( Can be made 1 day ahead. Cover & refrigerate.)
Whisk eggs, half and half, cream, 1 ˝ cups grated cheese and salt until well blended. Pour egg mixture over sausage layer. Sprinkle remaining cheese and 2 tablespoons parsley on top.
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.
< Go Back