Sausage, Egg, Cheese and Sun Dried Tomato Breakfast Casserole
Sausage, Egg, Cheese and Sun Dried Tomato Breakfast Casserole
ingredients
1 pound sausage, casings removed (Breakfast, Country or Italian Sausage)
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 Tbsp. chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half (10% cream)
1 cup whipping cream
2 cups grated mozzarella cheese (or cheddar)
1/2 teaspoon salt
method
Preheat oven to 375° F. Butter a 9 x 13-inch glass baking dish. Sauté the sausage in a medium nonstick skillet over medium heat until brown and cooked through, breaking up with a fork into small pieces, about 10 minutes. Add shallots and garlic and sauté for 3 minutes. Add sun-dried tomatoes and 2 Tbsp. 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 centre comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Adapted from an Epicurious recipe
http://www.fortysomething.ca/2008/12/sausage_egg_cheese_and_sun_dri.php