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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.
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