Sausage And Egg Casserole With Sun Dried Tomatoes And Mozzarella Recipe Epicuriouscom

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SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE



Sausage, Egg and Sun-Dried Tomato Casserole image

Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.

Provided by Aimless

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb italian sweet sausage
1 tablespoon green onion
1/2 cup chopped sun-dried tomato packed in oil
4 tablespoons chopped fresh parsley
3 large egg yolks, plus
5 large eggs
1 cup half-and-half
1 cup whipping cream
2 cups grated mozzarella cheese

Steps:

  • Preheat oven to 375.
  • Butter 13x9x2 glass baking dish.
  • Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
  • Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
  • Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
  • Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
  • Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA



Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella image

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Sauté     Low Carb     Mozzarella     Sausage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 pound Italian sweet sausage, casings removed
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 whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Steps:

  • Preheat 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.)
  • 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 center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

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