I think this is the yummiest egg casserole ever! It can be made ahead and baked in the morning making it perfect for house guests!
Sausage, Sun Dried Tomato and Mozzarella Egg Casserole
1 pound sausage
1/2 cup onions finely chopped
2 garlic cloves, pressed or minced
1/2 cup chopped sun-dried tomatoes
8 large eggs
2 cups half and half
2 cups grated mozzarella cheese
1/2 teaspoon salt (optional)
Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish. Place sun dried tomatoes (found in a package in the produce section) in a bowl of water until soft –about 15 minutes. Brown sausage in medium skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, DRAIN WELL. Add onions and garlic and sauté until onions are tender. Add sun-dried tomatoes and cook another stir 1 minute. Spread sausage mixture in prepared dish. Cover with 2 cups mozzarella cheese. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs and half & half in a bowl to blend well. Pour egg mixture over sausage mixture in dish. If making ahead place egg and cream mixture in a separate container and pour over sausage mixture before baking. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 40 minutes. Let stand 5 minutes before serving.