"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sausage, Egg, and Sun-Dried Tomato Bake Recipe

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This recipe for Sausage, Egg, and Sun-Dried Tomato Bake, by , is from The Family Camp Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Merkin

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Italian sausage, casings removed (I use a combination of hot and sweet)
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
7 large eggs
2 cups half and half (or 1 cup heavy cream + 1 cup whole milk)
2 cups grated mozzarella or a blend of cheeses (I prefer a blend because it gives the dish more flavor; a combination of mozzarella, asiago, provolone, and romano works well.)
1/2 teaspoon salt

Directions:
Directions:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage over medium heat until brown and cooked through, breaking up the sausage into small pieces. Add shallots and garlic and sauté 3 minutes.
Stir in sun-dried tomatoes, 1 tablespoon parsley, and 1 tablespoon basil. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, half and half, 1 1/2 cups cheese, and salt together. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese, 1 tablespoon parsley, and 1 tablespoon basil over the 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.

Excellent leftover – even cold.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great bread-less breakfast casserole. Soo yummy! Thanks to Alison Divan for this one.

 

 

 

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