Today when I went to my son's school to pick him up, I was approached by his teacher, miss Linda. She told every parents to bring egg's shells to school, they can be broken in bits but they need to be washed first. They need as many egg's shells as possible for the school project. They are going to use broken egg's shells for painting! I have no idea how they are going to look like.
I was planning to cook this recipe for tomorrow brunch but because the school need egg shells, so I cook it today. This is my first time to try it. Just by reading the name of the recipe, I just know that it will taste yummy. What can be wrong when you use sausage, sun-dried tomatoes, and cheese? I was right. It taste amazing! I don't have Italian sausage on hand, so I just use pork sausage and it still taste so good, this is really a great recipe for sunday brunch or to invite friends over.
A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.
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 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.
Makes 8 servings.