1 pound Italian sweet (or hot) sausage, casings removed
1/2 cup chopped shallots
|Italian Breakfast Strata|
2 garlic cloves, minced
1/2 cup chopped, drained, oil packed sun-dried tomatoes
4 Tablespoons chopped fresh parsley, divided
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese, divided
1/2 teaspoon salt
Preheat oven to 375F.
Butter a 13x9x2 inch glass baking dish.
Saute sausage in medium non stick skillet over medium heat until brown and cooked through, breaking up into small pieces, about 10 minutes.
Add shallots 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, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in a large bowl to blend well.
Pour egg mixture over sausage mixture in dish.
Sprinkle remaining 1/2 cup cheese and 2 Tablespoons parsley over top. 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.