Sausage and Egg Casserole

A great dish for company.


  • 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°Butter a 13×9 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 cup 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.