Sausage-Egg Casserole

Great for overnight guests because the meat part can be done a day ahead. Modified a bit from the original on Epicurious.

1 pound Owens sage sausage
4 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes or roasted peppers

5 large eggs
3 large egg yolks
1 pint half and half
2 cups grated mozzarella
1/2 teaspoon salt

Cook and crumble the sausage. Drain and place in 9x13 baking dish. Saute the garlic 3 min, then add tomatoes and stir 1 min. Add garlic and tomatoes to baking dish and mix up with the sausage. (Can do this part up to 1 day ahead and store in fridge, or, possibly, freeze for a week but I did not test this. Shallots, parsley added in
original.)

Combine eggs, egg yolks, half-and-half, 1.5 cups of the cheese and salt in a bowl; pour over sausage mix. Sprinkle the rest of the cheese on top. Bake at 375 about 30 min till top is golden-brown and knife inserted in center comes out clean. (Note: Sausage and tomatoes magically bubble up and distribute themselves evenly!)

Let it rest 5 min before serving.

Time: about 40 min. prep plus 30 min. baking and 5 min rest.
Difficulty: Very easy! Serves: probably 6-8, or reheats well for
second day serving 4 : )