Shelly's Recipe

Sausage and Egg Casserole with Mushrooms, Sun-dried Tomatoes, and Mozzarella

Category: Breakfast Casseroles

1 pound pork sausage
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
8 oz. baby portabella mushrooms, stems removed and thinly sliced
1 tbsp olive oil
4 cups spinach
8 large eggs
1 cup milk
1 cup half and half
1 1/2 cups shredded mozzarella cheese
1/2 tsp salt

1. Grease a 9 x 13 inch baking dish and set aside. Saute sausage in a medium saucepan over medium heat until browned, breaking up with a wooden spoon into small pieces. In a separate saucepan, saute mushrooms in 1 tbsp olive oil until liquids have been released and mushrooms are soft.

2. Add shallots and garlic to meat mixture and cook for 3 minutes. Add sun-dried tomatoes, mushrooms, spinach, and half of the basil and cook until spinach is wilted. Spread sausage mixture in prepared dish.

3. Whisk eggs, half and half, milk, 1 cup cheese, and salt in a large bowl. Pour egg mixture over sausage mixture in dish. Sprinkle with remaining cheese and basil.

4. The casserole can be covered and refrigerated overnight, or baked immediately. If baking immediately, bake at 375F for 30 minutes, or until top is golden brown and an inserted knife comes out clean. Allow to stand for 5 minutes before slicing and serving.