by Harvest Vine
Harvest Vine's Notes:
Expand1/2 pound sweet Italian sausage, casings removed Ask a question about this ingredient
1/2 pound hot Italian sausage, casings removed Ask a question about this ingredient
1/2 cup chopped shallots Ask a question about this ingredient
3 garlic cloves, chopped Ask a question about this ingredient
1/2 cup chopped, drained oil-packed, sun-dried tomatoes Ask a question about this ingredient
4 tablespoons chopped fresh Italian parsley Ask a question about this ingredient
5 large eggs Ask a question about this ingredient
3 large egg yolks Ask a question about this ingredient
1 cup half and half Ask a question about this ingredient
1 cup whipping cream Ask a question about this ingredient
2 cups grated mozzarella cheese Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Preheat oven to 375F.
Ask a question about this stepButter a 13x9x2-inch glass baking dish.
Ask a question about this stepSaute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes.
Ask a question about this stepAdd shallots and garlic and saute about 3 minutes, until fragrant.
Ask a question about this stepAdd sun-dried tomatoes and 3 tablespoons parsley; stir 1 minute.
Ask a question about this stepSpread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Ask a question about this stepWhisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well.
Ask a question about this stepPour egg mixture over sausage mixture in dish.
Ask a question about this stepSprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over.
Ask a question about this stepBake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand before serving.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
