Italian Sausage and Egg Casserole

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.