Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

• Gluten free

• Meat

  • 1 lb Italian sweet sausage

• Produce

  • 2 Garlic cloves
  • 4 tbsp Parsley, fresh
  • 1/2 cup Shallots
  • 1/2 cup Sun-dried tomatoes, oil packed

• Refrigerated

  • 3 Egg yolks, large
  • 5 Eggs, large

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 cup Half and half
  • 2 cups Mozzarella cheese, grated
  • 1 cup Whipping cream

Found on epicurious.com

Description

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
• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Directions

• Preparation 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.

Nutrition