While I could dedicate this post to reflections on the many wonderful times we've had during Iona's stay, I will instead share the recipe for the casserole that I will be bringing to the brunch. This is one of my favs, and I am excited to share it with my extended family.
As an added bonus, I've adapted this very successfully as a vegetarian recipe, so I'll include those directions below.
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
(with deepest apologies to the creator of this recipe, I do not have a source. Bad librarian!)
1 pound sweet Italian sausage, casing removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tbs. chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup heavy cream
2 cups mozzarella cheese
1/2 tsp. salt
Preheat oven to 375 degrees. Butter 13x9 glass baking dish.
Saute sausage in medium skillet until brown and cooked through, breaking it into small pieces as it cooks, about ten minutes. Add shallots and garlic and saute 3 minutes. Add tomatoes and 2 tbs. parsley and stir 1 minute. Spread sausage mixture in prepared dish. (Can be made one day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in a large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tbs. parsley over the top. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand five minutes before serving.
In place of the Italian sausage, I used Morningstar Farm sausage patties (2 8 oz. packages). First, cook them in the microwave to soften them up. Then crumble into small pieces. Heat 4 tbs. oil. Add sausage crumbles, 1/2 tsp. crushed red pepper, and 1 tsp. Parmesan. Heat about four minutes. Continue with shallots and garlic as above.
|Au revoir, Iona!|