This is one of my favorite make ahead breakfasts! I always try to have the ingredients on hand. This is great for a family gathering, and the best part is that you can prepare the meat ingredients the night before and finish the egg bake in the morning. When you try this recipe, you will be amazed at the unique flavor that results from combining the sausage, egg, and sun-dried tomatoes. This egg bake pairs well with a fruit salad, toast and jam, or your favorite bakery pastry. If there are any leftovers, they are really good (cold or hot) for lunch with a salad.
Serves: 8
Prep time: 20 minutes
Cook time: 30-40 minutes
1 pound Italian sweet or hot sausage, casings removed
1/2 cup shallots, diced
2 garlic cloves, minced
1/2 cup oil packed sun-dried tomatoes, drained and chopped
4 tablespoons fresh parsley, chopped and divided in half
5 large eggs
3 large egg yolks
1 cup half and half
1 cup heavy cream
2 cups mozzarella cheese, grated and divided into 1 1/2 cups and 1/2 cup
1/2 teaspoon salt
PREP AHEAD: Complete steps 1-5; cover and refrigerate up to 1 day ahead.
- Preheat oven to 375ºF. Butter or spray a 9 x 13 x 2 glass baking dish.
- In a medium skillet and over medium heat, sauté sausage until brown and cooked through. Break up the sausage as it cooks with a wooden spoon or the back of a fork; about 10 minutes.
- Add shallots and garlic; sauté for 3 minutes.
- Add sun-dried tomatoes and 2 tablespoons of parsley; stir for 1 minute.
- Spread sausage mixture into prepared baking dish.
- Whisk eggs, egg yolks, half and half, heavy cream, 1 1/2 cups cheese and salt in large bowl and combine well.
- Pour egg mixture over sausage mixture.
- Sprinkle the remaining 1/2 cup of cheese on the egg mixture. Bake until the top of the egg bake is golden brown and a knife inserted into the center comes out clean; about 30-40 minutes, depending on your oven.
- Let stand for 5 minutes before serving. Garnish with remaining 2 tablespoons of chopped parsley.
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