Italian Sausage and Egg Casserole
Enjoy this egg casserole as a simple brunch or dinner. Spicy Italian sausage adds kick to the cheesy egg mixture with a hint of sun-dried tomato, garlic and onion. Ready in under an hour!
- Serves:
- 6
- Prep Time:
- 10 min
- Cook Time:
- 29 min
Ingredients
- 2 mild Italian sausages, casings removed (about 1/2 lb/250 g)
- ½ cup ( 125 mL ) chopped shallots or onion
- 2 cloves garlic, minced
- ⅓ cup ( 75 mL ) chopped sun-dried tomatoes (oil-packed or rehydrated)
- 4 tbsp ( 60 mL ) chopped fresh parsley, divided
- 8 eggs
- 1 can (385 mL) evaporated skim milk
- 1 1/4 cups ( 315 mL ) shredded part skim mozzarella cheese, divided
Instructions
-
Preheat oven to 375°F (190°C).
-
Spray six 1-½ cup (375 mL) ramekins or individual baking dishes with cooking spray; set aside.
-
Cook sausage in non-stick skillet over medium heat, stirring frequently, until browned, about 8 minutes. Drain fat, then wipe skillet clean. Return sausage to skillet.
-
Add shallots and garlic; cook, stirring frequently, for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) parsley; cook for 1 minute.
-
Spread sausage mixture in prepared ramekins. Sprinkle 2 tbsp (25 mL) mozzarella cheese into each ramekin. (Can be made a day ahead up to this point. Cover and refrigerate.)
-
Whisk eggs and evaporated milk in large bowl. Pour egg mixture over cheese and sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture.
-
Bake in preheated 375°F (190°F) oven until knife inserted into centre comes out clean, 15 to 18 minutes. Broil until tops are golden brown, about 2 minutes.