Italian Sausage and Egg Casserole

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
cooking spray
2 (250 g/1/2 lb) mild Italian sausages, casing removed
1/2 cup (125 mL) shallots or onion, chopped
2 cloves garlic, minced
1/2 cup (125 mL) sun dried tomatoes, chopped, softened*
4 tbsp (60 mL) parsley, fresh, chopped, divided
8 eggs
1 (385 mL) can evaporated skim milk
2 cups (500 mL) light mozzarella cheese, shredded, divided
Nutritional Facts
Amount Per Serving
357 Calories
Protein
30.6g
Fat
18.9g
Carbohydrate
15.5g

Directions

Spray six 1 1/2 cup (375 mL) ramekins with cooking spray, set aside. Saute sausage meat in a non stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet. Add shallots and garlic; saute for 3 minutes. Add sun dried tomatoes and  2 tbsp (30 mL) parsley; cook for 1 minute. Spread sausage mixture in prepared ramekins. (Can be made a day ahead up to this point. Cover and refrigerate). Whisk eggs and evaporated milk in a large bowl. Stir in 1 1/2 cups (375 mL) mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture. Bake in a 190°C (375°F) oven for 15-18 minutes or until a knife inserted into center comes out clean. Broil for about 2 minutes or until top is golden brown.

* Pour boiling water over sun dried tomatoes; let stand 10 minutes; drain.

Preparation: 10 minutes

Cooking: 12 minutes

Baking: 15 minutes

Broiling: 2 minutes