Egg casserole w/ sun-dried tomato
Source of Recipe
Epicurious (modified)
Recipe Introduction
This is a great low-carb recipe. But beware, if you're not on a low-carb diet, it is very high in fat.
The original recipe called for shallots but they were completely lost in the dish. So the next time we made it, we used an onion instead. Also, milk can be substituted for the whipping cream without too much difference. Finally, we learned that varying the cheese can have nice effects (e.g., half mozzarella, half cheddar).
List of Ingredients
1 pound hot turkey sausage (Italian style), casings removed
One large onion, chopped to taste
4 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
7 extra-large eggs
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
1/4 cup chives or the green part of green onions, finely choppedRecipe
Preheat oven to 375�F. Butter 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 onion and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, 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. Sprinkle chives or green onions evenly on top. Let stand 5 minutes before serving.
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