Egg Casserole

Directions

1. 1
   Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2. 2
   Saute 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.
3. 3
   Add shallots and garlic and saute 3 minutes.
4. 4
   Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.
5. 5
   Spread sausage mixture into the prepared dish.
6. 6
   (Can be made 1 day ahead, covered and refrigerated.)
7. 7
   Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well.
8. 8
   Pour egg mixture over sausage mixture in the baking dish.
9. 9
   Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley.
10. 10
    Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes.
11. 11
    Let stand 5 minutes before serving.