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Heirloom Tomato Breakfast Casserole




Source of Recipe


Theyellowtable.com via my friend, Stephanie.


Recipe Introduction


A lovely casserole – elevated above a regular sausage and egg breakfast casserole by the gorgeous tomatoes. Stephanie made this for brunch when we visited Florida in 2015. You can make this ahead by making the sausage mixture and the egg mixture the day before. Then just assemble and bake in the morning.


Recipe Link: http://theyellowtable.com/weekend-brunch-heirloom-tomato-breakfast-casserole/

List of Ingredients




1 pound Italian sausage, casings removed
2 medium shallots, minced
2 medium garlic cloves, minced
1/4 cup chopped fresh basil, divided

8 eggs
1 cup whole (or 2% milk)
1 cup half-and-half
2 cups shredded mozzarella (you can use torn, fresh mozzarella if you want), divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium-sized heirloom tomatoes


Recipe



Heat the oven to 375 degrees. Spray a 13x9-inch baking dish with cooking spray.

In a large frying pan, cook the sausage over medium-high heat, breaking it up as it cooks. Cook until it begins to bown. Add the shallots and garlic and cook until the sausage is cooked through and the vegetables are soft and translucent. Remove the pan from the heat and stir in 2 T. of basil. Drain sausage mixture on a paper towel lined plate.

Slice the tomatoes thinly and place on a paper towel lined baking sheet to drain. Whisk together the eggs, milk, half and half, and one cup of the mozzarella. Season with the salt and pepper.

Place the sausage mixture on the bottom of the prepared baking dish and pour the egg mixture over. Arrange the tomato slices on top, making overlapping rows. Top with the remaining half cup of cheese and the rest of the basil.

Bake for 30 minutes or until the top is golden brown. Let sit for 5-10 minutes before serving.


Serves 10 – 12