Italian Sausage and Egg Casserole
Sausage and sun-dried tomatoes give these individual frittatas bold Mediterranean flavour.
- Prep time: 10 min
- Makes: 6 servings
- Cook time: 30 min
- Fat.21 g
- Saturated Fat.9 g
- Carbohydrates.16 g
- Fibre.1 g
- Sugars.11 g
- Protein.29 g
- Sodium.850 mg
|2 / 250 g||Mild Italian sausages, casing removed (about 1/2 lb)|
|1/2 cup / 125 ml||chopped shallots or onion|
|2||cloves of garlic, minced|
|1/2 cup / 125 ml||chopped softened sun-dried tomatoes|
|4 tbsp / 60 ml||chopped fresh parsley, divided|
|8 / 400 g||Naturegg Omega 3 shell eggs (or Egg Creations Whole Eggs Original, well shaken)|
|1 can / 385 ml||evaporated skim milk|
|2 cup / 500 ml||shredded light mozzarella cheese, divided|
Spray six 1-1/2 cup (375 mL) ramekins with cooking spray; set aside.
Sauté sausage meat in a non-stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet.
Add shallots and garlic; sauté for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) of parsley; cook for 1 minute.
Whisk eggs and evaporated milk in a large bowl. Stir in 1-1/2 cups (375 mL) mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture.
Bake in a 375°F for 15-18 minutes or until a knife inserted into centre comes out clean.
Broil for about 2 minutes or until top is golden brown.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.Learn More