Egg, Sausage and Sun-Dried Tomato Casserole

This is the best breakfast casserole I’ve ever had! This recipe is from a friend, which she modified to make some healthier changes. It takes a little extra time, but it’s well worth it – and perfect if you’re hosting brunch or bringing a dish to a breakfast.

Egg, Sausage and Sun Dried Tomato Casserole

1 lb Italian sausage (casings removed)

½ cup diced green onions

2 garlic cloves, minced (or 2 tsp minced garlic)

½ cup sun-dried tomatoes (oil packed or dry packed)

4 Tbsp chopped Italian parsley

8 eggs

1 cup fat free half and half

1 cup low fat ricotta cheese

2 cups grated mozzarella cheese

½ cup fresh mushrooms (if desiered)

1. Preheat oven to 375F. Grease a 9 X 13 baking dish.
2. Sauté sausage over medium heat until cooked (about ten minutes), breaking up into smaller pieces as you cook.
3. Add green onions and garlic – sauté another three minutes.
4. Add the sun-dried tomatoes and parsley – sauté one minute.
5. Spread sausage mixture in baking dish.
6. Whisk the eggs, half and half, ricotta, and 1 ½ cup mozzarella cheese. Pour over the sausage mixture.
7. Sprinkle the remaining cheese and parsley on top.
8. Bake about 30 minutes, until knife comes out clean.
9. Let stand 5 minutes before serving.

Enjoy!

-Grace

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