Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
Which TV news network or channel do you watch most frequently? Vote!
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
May 28, 2021

Sun-Dried Tomato and Sausage Egg Casserole

Photo/Ellen Fox Emerson
Serve the casserole with roasted potatoes and fruit for a great brunch.
After more than a year of separation from family members and friends, we have resumed social gatherings — especially with those who have been vaccinated. What better time for that to happen then Memorial Day weekend, the traditional start of summer.

With a houseful of guests who spend late nights of catching up, a leisurely brunch provides a wonderful way to begin the day.

This recipe for a sun-dried tomato casserole always gets accolades when I serve it. Relatively easy, it can be partially made the day before. Serve it with roasted potatoes, fresh fruit and a coffee cake for a meal to celebrate being together.

As a side note for this recipe, when I made this dish recently, I didn’t have sun-dried tomatoes. But, I did have a sun-dried tomato and basil spread. Using this as a substitute made preparation a lot easier and I think it provided more flavor. Either way, it’s delicious.

As we gather this weekend, let us not forget the meaning of Memorial Day and those who gave all for our nation.

Sun-Dried Tomato and Sausage Egg Casserole

1 pound Italian sweet sausage (loose)
2 shallots, chopped
2 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
¼ cup fresh parsley, chopped

5 extra-large eggs
3 extra-large egg yolks
1 cup half and half
1 cup whipping cream
2 cups mozzarella cheese, grated
¾ teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375°F. Butter 13-by-9-by-2-inch baking dish.

Sauté sausage in a medium skillet over medium heat until brown. Break sausage into bite-sized pieces. Add shallots and garlic and sauté 2 to 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 large bowl, blending it well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup of cheese and 2 tablespoons parsley over. Bake 30 minutes until top of casserole is golden brown. Let stand 5 minutes before serving.
Member comments
Please, be polite. Avoid name-calling and profanity.
For credibility, sign your real name; stand behind your comments. Readers will give less credence to anonymous posts.
To comment, please log in or register.
Enter your email address above to begin receiving
news updates from via email.
Wednesday, December 1
2,413 more infections statewide and 20 additional deaths, health department reports Wednesday
Tuesday, November 30
National Endowment for the Arts releases video about fellowship winner Tom Davenport of Delaplane
Tuesday, November 30
Annual chamber event will focus on changes in Richmond, along with local government updates
More Fauquier news
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
Crime Log
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Real Estate
For Sale
Legal Notices
Post an Ad
Terms of Service