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Wednesday, November 23, 2011

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

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I'm sure you have your Thanksgiving meal plans figured out by now, but have you figured out what you're going to serve tomorrow morning for breakfast? Or, if not tomorrow, Friday morning? If you're anything like our family, the eating on Thanksgiving isn't just about the one big meal. The next day is filled with more food--typically breakfast in, leftovers for lunch, and a nice dinner out.

Whether or not you're in need of a breakfast recipe for this weekend, this egg dish is certainly one to keep in mind the next time you're serving a group for breakfast. Made in a 9 x 13 dish, this easily serves 8 people and doesn't require more than 15 minutes of prep work. Even better, you can prep it the night before you plan to serve it. Set it on the counter as your oven heats up and then bake as directed.

The dish seems simple, but the combination of flavors--namely sun-dried tomatoes and Italian sausage--jazz up the creamy eggs. I like that this egg dish doesn't include bread because it means you can carb up on other brunch dishes, like Cinnamon Apple Cake, Pumpkin Baked Oatmeal, or Cinnamon Rolls!

Did you enter my CHEESE giveaway? The winners from the comments on the post are Lynn and Marie. The winners from my Facebook page are Lisa Revard, Jodie Fontenot, and Marilyn Wagner. Congrats winners! Send me an email at natalie.mclaury@gmail.com so that Ile de France can send you your cheese! 

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
recipe from my mom

-1 lb Italian sausage, casing removed
-1/2 cup green onion
-2 garlic cloves, minced
-1/2 cup chopped, drained oil-packed sun-dried tomatoes
-4 tbsp chopped fresh flat leaf parsley 
-5 large eggs
-3 large egg yolks
-1 cup half and half
-1 cup whipping cream
-2 cups grated mozzarella cheese
-1/2 tsp salt

1. Preheat the oven to 375F. Grease a 9 x 13 inch pan. Saute sausage in a large pan until cooked through, breaking into small pieces.
2. Add green onion and garlic, saute for 3 minutes. Add sun-dried tomatoes and 2 tbsp parsley. Stir for 1 minute. Remove from heat and spread sausage mixture into prepared dish.
3. In a large bowl, whisk together eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt. Pour egg mixture over sausage in dish. Sprinkle remaining 1/2 cup cheese and 2 tbsp parsley over the mixture. 
4. Bake uncovered until casserole is golden brown and knife inserted in center comes out clean (30-40 minutes). Let stand 5 minutes before serving.