This recipe is one that you can prepare during the weekend and enjoy leftovers through the early part of the work week. It's adapted from a Bon Appetit recipe at epicurious.com.
1 lb. Italian sweet sausage, casings removed
1/2 cup chopped shallots
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
1 cup chopped mushrooms (optional)
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup 2 percent milk
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Preheat oven to 375 degrees. Butter 13x9x2-inch glass baking dish. 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. Add shallots, mushrooms and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish.
Whisk eggs, egg yolks, milk, whipping cream, 1 1/2; cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2; cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.