Sun-Dried Tomato Breakfast Casserole

Ingredients:

12 oz pkg hot Jimmy Dean sausage
1 lb Italian sausage, casings removed
1 pkg sliced portabellas
7 oz chopped drained sun-dried tomatoes
2 tsp fennel
5 Tbsp chopped fresh parsley
2 tsp Italian seasoning
9 large eggs
1 red pepper, chopped
5 large egg yolks
½ cup chopped shallots
1 cup Half & Half
3 garlic cloves, pressed
2 cups whipping cream
2 ½ c grated mozzarella
1 tsp salt


Preparation:

Preheat oven to 375. Butter a glass Lasagna pan. Brown Jimmy Dean and Italian sausage, breaking into small pieces. Remove from frying pan w/ slotted spoon. Sauté portabellas, fennel, Italian seasoning, red pepper, shallots and garlic until "tender crisp". Stir in sun-dried tomatoes and parsley. Spread mixture in prepared pan. (can be made ahead. Cover and refrigerate)

In blender, mix eggs & yolks, half & half and 1 ½ cups of mozzarella and salt. Mix in whipping cream on low speed for a short amount of time. Pour egg mixture over sausage mixture. Sprinkle with remaining ½ cup cheese. Bake until top of casserole is golden brown and knife inserted into center comes out clean, 30-50 minutes. Let stand 15 minutes before cutting.