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Sunday, July 21, 2013

Sausage and Egg Casserole with Mushrooms, Sun-dried Tomatoes, and Mozzarella

Egg casseroles are the quintessential brunch food. Most can be made the night ahead of time, they’re endlessly versatile, and I find them to generally be crowd-pleasers. Served with fruit and some coffee cake or muffins, you’ve got yourself a filling meal that doesn’t require a ton of effort but still manages to impress. Not the brunching type? Make an egg casserole and heat up the leftovers for breakfast all week. IT’s even quicker than scrambling or frying a few eggs while you try to pack your lunch and rush out the door.
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This egg casserole became a favorite in our house, when I served it to my visiting grandparents during their recent visit. What started as a pretty basic egg dish morphed into something extraordinary with the additions of mushrooms, spinach, and basil, thrown in there to partner with the sun-dried tomatoes, mozzarella, and pork sausage. I lightened it up a bit, using a combination of milk and half & half, vs. half & half and cream, and you never would’ve guessed!

Put this on your next brunch menu or make breakfast a little more interesting this week with this cheesy baked egg dish!

One Year Ago: Banana Nut Granola Bars with Dried Cranberries
Two Years Ago: Asian Edamame Salad
Three Years Ago: Southwestern Chicken Salad

Sausage and Egg Casserole with Sun-dried Tomatoes, Mushrooms, and Mozzarella
inspired by Bon Appetit April 2002

-1 pound pork sausage
-1/2 cup chopped shallots
-2 garlic cloves, minced
-1/2 cup chopped sun-dried tomatoes
-1/4 cup chopped fresh basil
-8 oz. baby portabella mushrooms, stems removed and thinly sliced
-1 tbsp olive oil
-4 cups spinach
-8 large eggs
-1 cup milk
-1 cup half and half
-1 1/2 cups shredded mozzarella cheese
-1/2 tsp salt

1. Grease a 9 x 13 inch baking dish and set aside. Saute sausage in a medium saucepan over medium heat until browned, breaking up with a wooden spoon into small pieces. In a separate saucepan, saute mushrooms in 1 tbsp olive oil until liquids have been released and mushrooms are soft.
2. Add shallots and garlic to meat mixture and cook for 3 minutes. Add sun-dried tomatoes, mushrooms, spinach, and half of the basil and cook until spinach is wilted. Spread sausage mixture in prepared dish.
3. Whisk eggs, half and half, milk, 1 cup cheese, and salt in a large bowl. Pour egg mixture over sausage mixture in dish. Sprinkle with remaining cheese and basil.
4. The casserole can be covered and refrigerated overnight, or baked immediately. If baking immediately, bake at 375F for 30 minutes, or until top is golden brown and an inserted knife comes out clean. Allow to stand for 5 minutes before slicing and serving.