When my cousin was in Elementary school, they did a fund raising project by creating a cookbook, called Cooking with Class. What a great idea! Friends and family of the students submitted their favorite recipes and they were put together in a book. Of course my mom bought a copy but I’ve never looked through it before, until this past week when I was planning dinners. I was excited to find this recipe for Sausage and Egg Casserole with Sun-Dried Tomatoes. The recipe is fairly simple and great for breakfast, lunch, or dinner!
First, preheat your oven to 375. In a saute pan, cook sausage.
Add garlic, sun-dried tomatoes, and parsley. Cook for another 3 minutes.
In a separate bowl, whisk together eggs, light cream, and mozzarella.
Spread sausage mixture onto the bottom of a prepared dish. Top with egg mixture.
Bake for 30 minutes, or until top is golden and knife comes out clean.
- 1 lb chicken sausage, casings removed
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes
- 2 eggs
- 7 egg whites
- 1/2 shredded mozzarella cheese
Preheat oven toe 375. Saute sausage, breaking it up into small pieces. Once cooked, add garlic, sun-dried tomatoes, and parsley. Cook about 3 minutes. Spread mixture onto bottom of prepared baking dish. Whisk eggs, cream, and mozzarella. Pour over sausage mixture. Bake about 30 minutes, or until top is golden brown and knife comes out clean. Let sit about 5 minutes before serving.