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Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

4.6(417)

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.

by Epicurious·published 2004-08-20

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (11)

serves

1 pound Italian sweet sausage, casings removedsausage
1/2 cup chopped shallotsshallot
2 garlic cloves, mincedgarlic
1/2 cup chopped drained oil-packed sun-dried tomatoestomato
4 tablespoons chopped fresh parsleyparsley
5 large eggsegg
3 large egg yolksegg
1 cup half and halfhalf-and-half
1 cup whipping creamcream
2 cups grated mozzarella cheesemozzarella
1/2 teaspoon saltsalt

Instructions (2 steps)

01Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté 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 sauté 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.)
02Whisk 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.

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Not rich — missing servings, total time, or calories.