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

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This recipe for Sausage & Egg Casserole with Sun-Dried Tomatoes & Mozzarella, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Matthews


1 Lb. Italian Sweet Sausage, casting removed.
1/2 Cup Chopped Shallots
2 Garlic Cloves, minced
1/2 Cup chopped drained oil packed sun-dried tomatoes
4 Tbsp. chopped fresh parsley

5 Large Eggs
3 Large Eggs Yolks
1 Cup Half & Half
1 Cup Whipping Cream
2 Cups Grated Mozzarella Cheese
1/2 Tsp. Salt

Preheat oven to 375o. Butter 13 X 9 X 2 inch glass baking
dish. 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 for 3 minutes. Add sundried
tomatoes and 2 tbls. 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 a large bowl to blend well. Pour egg
mixture over sausage mixture in dish. Sprinkle remaining 1/2
cup cheese and 2 tablespoons parsley over mixture. 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:




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