Sausage, Egg, and Sun-Dried Tomato Bake Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
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Number Of
Servings:8-12 |
Preparation
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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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