Author Notes
I found it on epicurious.com years ago and have made it numerous times. I often add asparagus and always mix sweet and hot Italian sausage. It is a very flavorful and attractive brunch dish that can be served hot or at room temperature. It has always received rave reviews. —Harvest Vine
Continue After Advertisement
Ingredients
-
1/2 pound
sweet Italian sausage, casings removed
-
1/2 pound
hot Italian sausage, casings removed
-
1/2 cup
chopped shallots
-
3
garlic cloves, chopped
-
1/2 cup
chopped, drained oil-packed, sun-dried tomatoes
-
4 tablespoons
chopped fresh Italian 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
Directions
-
Preheat oven to 375F.
-
Butter a 13x9x2-inch glass baking dish.
-
Saute 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 saute about 3 minutes, until fragrant.
-
Add sun-dried tomatoes and 3 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 before serving.
See what other Food52ers are saying.