SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES

[chief_cook2]

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA


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

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté <br>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