Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

1    pound Italian sweet sausage, casings removed
1/2    cup chopped shallots
2    garlic cloves, minced
1/2    cup chopped drained oil-packed sun-dried tomatoes
4    tablespoons 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    teaspoon salt

Preheat oven to 375°. Butter 13x9x2-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 3 minutes. Add sun-dried tomatoes and
2 tablespoons 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 large bowl to blend well. Pour egg
mixture over sausage mixture in dish. Sprinkle remaining
1/2 cup cheese and 2 tablespoons 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.

Makes 8 servings.

Bon Appetit , April 2002

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