#53 Sausage and Egg Casserole with Sun Dried Tomatoes

Ingredients

1 pound Italian sweet sausage
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil packing 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 mozzarella cheese
1/2 teaspoon salt

Directions

Preheat oven to 375 degrees. Butter baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up into smaller 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 a 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 for 5 minutes before serving.