Italian Sausage and Egg Casserole

Serves: 6
Cooking Time: 12 MINS
Total Calories: 357 CALS
Nutrients per serving:
- 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
Ingredients
- 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