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Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella Recipe

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This recipe for Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes (may substitute with dried tomatoes)
4 tbsp. 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 tsp. salt
Directions:
Directions:
Preheat oven to 375º. Butter 13x9x2 inch casserole. Saute 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 saute 3 minutes. Add sun-dried tomatoes and 2 tbsp. parsley; stir 1 minute.
Spread sausage mixture in prepared dish. (This step can be done day before. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese and salt in large bowl and blend well. Pour egg mixture over sausage mixture. Sprinkle remaining 1/2 cup cheese and 2 tbsp. 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
Number Of Servings:
Number Of Servings:
8

 

 

 

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