↞ recipe box start page
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Sausage and Egg Casserole with Mushrooms, Sun-dried Tomatoes, and Mozzarella
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
24-hour Omelet With Sun-dried Tomatoes And Mozzarella
by ICOOK2
We prefer the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do. Serves 6 to 8 3 tablespoons unsalted butter , softened, plus extra for grea
by ICOOK2
We prefer the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do. Serves 6 to 8 3 tablespoons unsalted butter , softened, plus extra for grea
Mushrooms Stuffed With Sun-dried Tomatoes
by sgre52160
1/2 oz sun-dried tomatoes, about 5, not packed in oil 2 tbsp olive oil 18 white mushrooms, stems removed and finely chopped 1/4 cup finely chopped shallots 1/3 cup fine dry bread crumbs 1 large e
by sgre52160
1/2 oz sun-dried tomatoes, about 5, not packed in oil 2 tbsp olive oil 18 white mushrooms, stems removed and finely chopped 1/4 cup finely chopped shallots 1/3 cup fine dry bread crumbs 1 large e
Fusilli With Sausage, Artichokes, And Sun-dried Tomatoes
by sgre52160
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tbsp of oil reserved 1 lb Italian hot sausages, casings removed 2 (8 oz) pkg frozen artichoke hearts 2 large cloves garlic, chopped 1 3/4 c
by sgre52160
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tbsp of oil reserved 1 lb Italian hot sausages, casings removed 2 (8 oz) pkg frozen artichoke hearts 2 large cloves garlic, chopped 1 3/4 c
Baked Stuffed Mushrooms With Sausage And Mozzarella
by sgre52160
1 lb (about 24) large fresh white mushrooms, cleaned 2 tbsp olive oil, divided 6 oz bulk Italian sausage 3 green onions, sliced (about 1/2 cup) 1 tsp chopped garlic 1/2 tsp Italian seasoning 1/2
by sgre52160
1 lb (about 24) large fresh white mushrooms, cleaned 2 tbsp olive oil, divided 6 oz bulk Italian sausage 3 green onions, sliced (about 1/2 cup) 1 tsp chopped garlic 1/2 tsp Italian seasoning 1/2
Stuffed Mini Portobello Mushrooms With An Herbed, Sweet Italian Sausage, Dried Apple And Vermont Cheddar Stuffing
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
view more member recipes
related CDKitchen recipes
Pizza Soup
Zucchini Sausage Casserole
Baked Penne With Sausage
Baked Ravioli And Sausage
Baked Mostaccioli Casserole
Breakfast Casserole Muffins
Godfather's Chicago-Style Deep-Dish Pizza
Sausage & Macaroni Casserole
Italian Style Macaroni And Cheese
Classic Italian Lasagna With Ground Beef And Sausage
Recipe Quick Jump