Italian Sausage and Egg Casserole
Serves
6
Prep Time
10 min
Cook Time
29 min
Print RecipeIngredients
- 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 ¼ cups (315 mL) shredded part skim mozzarella cheese, divided
Instructions
- Step 1
Preheat oven to 375°F (190°C).
- Step 2
Spray six 1-1/2 cup (375 mL) ramekins or individual baking dishes with cooking spray; set aside.
- Step 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.
- Step 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.
- Step 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.)
- Step 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.
- Step 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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 342 |
| Fat | 20 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 17 g |
| Fibre | 0 g |
| Sugars | 10 g |
| Protein | 25 g |
| Sodium | 723 mg |
