Recipes

Italian Sausage and Egg Casserole

Enjoy this egg casserole as a simple brunch or dinner. Spicy Italian sausage adds kick to the cheesy egg mixture with a hint of sun-dried tomato, garlic and onion. Ready in under an hour!

Serves:
6
Prep Time:
10 min
Cook Time:
29 min

Ingredients

  • 2 mild Italian sausages, casings removed (about 1/2 lb/250 g)
  • ½ cup ( 125 mL ) chopped shallots or onion
  • 2 cloves garlic, minced
  • ⅓ cup ( 75 mL ) chopped sun-dried tomatoes (oil-packed or rehydrated)
  • 4 tbsp ( 60 mL ) chopped fresh parsley, divided
  • 8 eggs
  • 1 can (385 mL) evaporated skim milk
  • 1 1/4 cups ( 315 mL ) shredded part skim mozzarella cheese, divided

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Spray six 1-½ cup (375 mL) ramekins or individual baking dishes with cooking spray; set aside.
  3. Cook sausage in non-stick skillet over medium heat, stirring frequently, until browned, about 8 minutes. Drain fat, then wipe skillet clean. Return sausage to skillet.
  4. Add shallots and garlic; cook, stirring frequently, for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) parsley; cook for 1 minute.
  5. Spread sausage mixture in prepared ramekins. Sprinkle 2 tbsp (25 mL) mozzarella cheese into each ramekin. (Can be made a day ahead up to this point. Cover and refrigerate.)
  6. Whisk eggs and evaporated milk in large bowl. Pour egg mixture over cheese and sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture.
  7. Bake in preheated 375°F (190°F) oven until knife inserted into centre comes out clean, 15 to 18 minutes. Broil until tops are golden brown, about 2 minutes.