Ingredients

1 pound Italian sweet sausage, casings removed
½ cup chopped shallots
2 garlic cloves
½ cup chopped, drained, and 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
½ teaspoon salt

Directions

  1. Preheat oven to 375 degrees F. Butter 13x9x2 inch glass baking dish.
  2. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, approximately 10 minutes.
  3. Add shallots and garlic and sauté, approximately three minutes.
  4. Add sun-dried tomatoes and two tablespoons parsley. Stir for one minute. Spread sausage mixture in prepared dish. (This mixture can be made one day ahead. If so, cover and refrigerate.)
  5. Whisk eggs, egg yolks, half and half, whipping cream, one and a half cups of cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish.
  6. Sprinkle remaining ½ cup cheese and two tablespoons parsley over the top. Bake until top of casserole is golden brown and knife is inserted into center and it comes out clean, approximately 30 minutes. Let stand for five minutes before serving.

Makes: 8 servings
Total Time: 1 hour


About the Chef

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Chef: Lenette Hewitt
Family:
Husband – Robert;
Children – Halle, Hayden, and Mugsy (English Bulldog)
Community:
Waters End
Hobbies and Interests:
Cooking, working out at Evolve Fitness, driving my kids to volleyball and football
Favorite Local Spots:
Ponto Beach, Batiquitos Lagoon, Chandler’s Restaurant & Lounge
About the Recipe: I love this recipe! I make it every Easter and every Christmas morning, or any time I cater a brunch. The best part is that you can make it the night before and in the morning simply top it with the egg mixture and put it in the oven. I have tried many other egg bakes and this one is by far the best! I once had a neighbor tell me that he would “go to war” for more of it.
About the Chef:
I have been a Carlsbad resident for 12 years. My husband and I both went to San Diego State University and also lived in Orange County for a while. When I was pregnant with my daughter we decided Carlsbad would be the best place to raise our children. We have loved every minute here and especially feel lucky to have had both our children attend Pacific Rim Elementary and now also Aviara Oaks Middle School. Having our kids grow up in Waters End and have neighbor friends since they were born has been a blessing. I am the vice president of marketing for Urban Housing Partners downtown and I also am the owner of Leni’s Kitchen Catering. Cooking is my passion!