Italian Sausage and Egg Casserole

Ingredients

Cooking Spray

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

Directions

1. Spray six 1-1/2 cup (375 mL) ramekins with cooking spray; set aside.

2. 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.

3. Add shallots and garlic; sauté for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) of parsley; cook for 1 minute.

4. 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.

5. Bake in a 375°F for 15-18 minutes or until a knife inserted into centre comes out clean.

6. Broil for about 2 minutes or until top is golden brown.