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Egg and Sun-Dried Tomato Breakfast Casserole

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Servings: 8          Prep Time: 20 minutes          Cook Time: 30 minutes
This dish is great for brunch and is totally worth the calorie splurge!
 

INGREDIENTS

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DIRECTIONS

• 1 lb Italian sausage (sweet)
• 1/4 cup(s) shallot(s), chopped
• 2 clove(s) garlic, minced
• 1/2 cup(s) sun-dried tomatoes, oil packed, chopped
• 4 tbsp parsley (fresh), chopped
• 5 large egg(s)
• 3 large egg yolk(s)
• 1 cup(s) half n half
• 1 cup(s) whipping cream
• 2 cup(s) mozzarella cheese, part skim, grated
• 1/2 tsp salt
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1. Preheat oven to 375 degrees. Butter 13X9X2 inch baking dish. Saute sausage over medium heat until brown and cooked through, breaking into small pieces.
2. Add shallots and garlic; saute 3 minutes.
3. Add sun-dried tomatoes and 2 Tbsp parsley; stir 1 minute. Spread sausage mixture in prepared dish. (You can make this 1 day ahead of time.)
4. Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl. Pour egg mixture over sausage mixture in dish. Sprinkle with remaining 1/2 cup cheese and 2 Tbsp parsley.
5. 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.
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Recipe Comments

Elizabeth at 12/16/2010 3:53:57 PM
This is wonderful--we needed it to go a little further so added 2 more whole eggs + a can of artichoke hearts (chopped & drained).
Julie at 1/2/2011 2:16:21 PM
Yummy! Very pretty with the parsley and tomatoes. Kids liked it too.
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Recipe Photos

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