Recipe from youvegotsupper.com

Brinner!  Or is it Dinfast?  Whatever… I love breakfast for dinner.  Breakfast is definitely my favorite meal of the day… honestly, I could live off of egg and cheese bagel sandwiches.  Just ask J! 🙂

This casserole was really good, flavorful and extremely easy to put together.  Perfect for a weeknight meal.  It has sausage, garlic, shallots, eggs, cheese, sun-dried tomatoes, and my addition of sweet peppers and mushrooms.

Ingredients:
1 lb Italian sausage
1/4 c shallots, chopped
2 cloves garlic, minced
1 sweet pepper, diced
3-4 button mushrooms, chopped
1/2 c sun-dried tomatoes (oil-packed), chopped
2 t dried parsley
5 large eggs
3 large egg yolks
1 c half n half
1 c whipping cream
2 c shredded mozzarella
1/2 t salt

Directions:
Preheat oven to 375 and lightly grease a 13×9 baking dish.

Saute sausage in skillet for about 3 minutes.  Add the shallots, garlic, pepper, mushrooms and cook for about 3 more minutes, until sausage is cooked through and veggies are tender. 

Stir in the sun-dried tomatoes and 1 t parsley and cook one more minute.  Spread sausage mixture in baking dish.

In a large bowl, whisk together eggs, egg yolks, half n half, whipping cream, 1 1/2 c mozzarella and salt.  Pour over sausage.

Top with the remaining parsley and mozzarella.  Bake for about 30 minutes, until knife inserted in the middle comes out clean.  Let sit for 5 minutes and serve hot.

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