Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 500 calories, 21g of protein, and 44g of fat. This recipe serves 8. Autumn will be even more special with this recipe. A mixture of garlic cloves, eggs, oil-packed sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the half and half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
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.