Italian Sausage & Egg Casserole With Sun-Dried Tomatoes

While staying with some dear friends in California, Randy and I woke up one morning to the smell of this great dish baking in the oven. Bonnie had  found this in a paper and decided to use us as guinea pigs before making it for her MOPS gals.  I think maybe people use us to try out new recipes because they know we are like Mikey in the old advertisements that would eat anything. But we are glad she did. It is different from the normal sausage-egg casserole since you have the Italian sausage and Mozzarella. It was great and we will be making it for the holidays.

1 lb Italian sweet sausage, casings removed

1/2 cup shallots

2 garlic cloves, minced

1/2 cup chopped drained oil packed sun dried tomatoes

4 tables chopped fresh parsley

5 large eggs

3 large egg yolks

1 cup of half & half

1 cup whipping cream

2 cups grated mozzarella cheese

1/2 teas salt and 1/2 teas pepper

Preheat oven to 375. Butter a 9×13 glass dish. Saute sausage over medium heat in a skillet. Cook until sausage is no longer pink and cooked through. Break up into small pieces as it cooks.

Add shallots, garlic and sauté 3 minutes. Add the sundried tomatoes and  2 T parsley, stir 2 minutes. Spread sausage mixture in prepared dish.

*This can be done 1 day ahead.

Cover and refrigerated.

Whisk eggs, egg yolks, 1/2 & 1/2 and whipping cream. Add cheese and seasonings in large bowl; blend well. Pour egg mixture over sausage mixture. Sprinkle remaining 1/2 cup cheese and 2 T parsley over top. Bake until top of casserole is golden brown and tests done. About 30-35 minutes. Let stand for 5 min before cutting into squares to serve.

 

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