Description
This egg, veggie and sausage bake is simple, tasty and perfect for an everyday breakfast or special occasion!
Ingredients
- 1 shallot or 1/2 red onion, minced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in olive oil, chopped
- 8oz fresh spinach, roughly chopped
- 1/2 cup fresh parsley, chopped
- 1lb mild Italian sausage
- 10 eggs
- 1 cup whole milk
- 1 cup heavy cream
- 8oz fresh mozzerella, grated
- 1/2 teaspoon each fresh cracked pepper and kosher salt, more to taste
Instructions
Preheat oven to 375. Grease a 9×13 inch baking dish with butter or nonstick spray.
In a large skillet over medium high heat, brown the sausage. Remove to a paper towel lined plate. Add the onion or shallot, sauteing for 2-3 minutes until softened. Add the garlic, cook another 60-90 seconds. Add the sun-dried tomatoes, continue to saute for 2 minutes. Season with a pinch of salt and pepper. Add the spinach and sausage, stirring until spinach is slightly wilted, 60 seconds. Add the sausage veggie mixture to prepared pan and allow to cool slightly.
In a large bowl whisk the eggs. Add the milk, cream, salt and pepper, whisking to combine well. Add half the mozzarella cheese and pour egg mixture over the sausage veggie mixture. Sprinkle on the parsley and the rest of the cheese, stirring gently to combine.
Bake for 35 minutes. Serve warm!
Notes
This freezes wonderfully. I fully bake the casserole, allow to cool and then wrap with plastic wrap and foil. To warm, defrost in the fridge overnight and then place in a 300 degree oven for about 30-40 minutes covered.