Egg Casserole with Sun-Dried Tomatoes and Mozzarella

By commercecook

A satisfying, easy dish that's also versatile. The original recipe calls for sausage, but this is a vegetarian version.

Ingredients

• 1/2 cup chopped shallots
• 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 half-and-half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees. Butter a 13x9x2-inch glass baking dish.

Saute shallots and garlic in a little olive oil for 3 minutes.
Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.

Spread mixture in prepared pan. (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 a large bowl and blend well.

Pour egg mixture over vegetables. Sprinkle top with 1/2 cup remaining cheese and 2 tablespoons parsley.

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.