Sausage and Egg Casserole with Sun Dried Tomatoes

This is a casserole I made for some girls that I Visit Teach. It was a big hit and it's REALLY easy. I adapted the recipe from a Bon Apetit dish to include the bread and make it more like a casserole than a quiche. Enjoy!

Sausage and Egg Casserole with Sun Dried Tomatoes

• 1 pound spicy Italian sausage (I like the Jimmy Dean kind)
  
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 1 loaf french bread, cut into cubes
  

• 8 large eggs
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Preheat oven to 375°F. Grease a 13x9x2-inch glass baking dish. Spread bread cubes evenly in 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 shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. Toss gently to combine with bread. Add 1.5 cups cheese...toss gently again.

Whisk eggs, half and half, whipping cream, and salt in large bowl to blend well. Pour egg mixture over sausage and bread mixture in dish. Take care to make sure bread chunks are well coated and soaking in the egg and cream mixture. Let stand at least 30 mins in refrigerator.

Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown...about 30 minutes. Let stand 5 minutes before serving.