Italian Sausage and Egg Casserole

Serves 6
Prep Time 10 min
Cook Time 29 min
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!

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 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
Calories342
Fat20 g
Saturated Fat7 g
Trans Fat0 g
Carbohydrate17 g
Fibre0 g
Sugars10 g
Protein25 g
Sodium723 mg