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

Ingredients

• 1 lb Pioneer Sausage, casing removed
• ½ cup shallots, chopped
• 2 cloves garlic, minced
• ½ cup oil packed sun-dried tomatoes, drained & chopped
• 4 tbsp fresh parsley, chopped
• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups mozzarella cheese, grated
• ½ tsp salt

 

Preparation

Preheat oven to 375 ºF. 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 a fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 more minutes. Add sun-dried tomatoes and 2 tbsp 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 ½ cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining ½ cup cheese and 2 Tbsp parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand to cool before serving.