Sausage and Egg Casserole


1 lb. Italian sweet sausage (hot may be substituted if that is your preference)
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 heavy cream
2 cups grated mozzarella


Preheat oven to 375°F. Butter a 13x9 inch glass baking dish. Sauté sausage in nonstick skillet until brown and cooked thoroughly, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Stir in sun-dried tomatoes and 2 tablespoons parsley. Spread sausage in dish (can be made one day ahead, cover and refrigerate). Whisk eggs, yolks, half-and-half, cream and 1 ˝ cups of the grated mozzarella in a large bowl to blend well. Pour over sausage and sprinkle the top with the remaining cheese and parsley. Bake until top is golden, about 30 minutes.
Course: Brunch
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 12:42:09