Tuesday, December 21, 2010
For other yummy Christmas morning brunch ideas see Red Pepper Quiche with Butter-Herb Crust, Zucchini and Sausage Quiche, Orange Breakfast Bread (super quick and easy), Cinnamon Twists, Cinnamon Rolls, Caramel Rolls, Berry-Filled Coffee Cake, and Mom's Streusel Topped Breakfast Cake.
1 lb. sage sausage (I was worried about finding it, but it was in both of my regular grocery stores--large and small)
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 Tbs. chopped fresh parsley, divided
1 Tbs. maple syrup
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Directions: Preheat oven to 375°F. Grease 13x9x2-inch glass baking dish. Sauté 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 chopped onions and garlic and sauté 3 minutes.
Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Off heat stir in syrup. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, 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.