An Egg Ending

Whew… Found it!

Have you ever lost something important, torn apart your house to find it, and then had to give up in despair thinking you’d lost it for good. You’re mad because you don’t want to buy a new one but it’s something you need… or at least use often?? That was my past five days. I lost, I searched, I despaired.

However, this story has a happy ending… I found my lost something!! This is especially exciting for me, because usually the item I lost is never found and I’m always left wondering if it grew legs and walked away of its own accord somehow.

What was my precious lost item? None other than my camera card. I store all my Apples to Ziti and family photos on it. Nothing like a lost camera card to put a food blog at a stand still. All that cooking, all those pictures, all that time… I was so sad to report that we would have no final “E is for Egg” recipe and just a couple (if any) “F” recipes. But I don’t have to report that!

Here is my “Egg Ending” as I’ve chosen to call it: Egg Casserole

I couldn’t finish a series of recipes on eggs without including an egg casserole… classic and usually budget-friendly!


Here’s what you need to start: (This part can be made 1 day ahead by the way!! WOOHOO!)

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley leaves

Here’s your PREP steps in pictures:

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Once your prep work is done you can start cooking! Here are the steps:

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When you’re ready to cook, here’s what you’ll need:

5 large eggs
3 large egg yolks
1 cup half-and-half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon kosher salt



Here are your steps in pictures:

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Bake the casserole for about 30 minutes, testing the center to be sure a knife comes out clean. Let the casserole stand for about 5 minutes before serving once it’s out of the oven!


Now just cut it into squares…


And SERVE!!!


Pour the chocolate mixture into cups, cover each of them, and let them set in the fridge for THREE hours.

My ONLY suggestion!! I think I would use NON oil-packed sun-dried tomatoes and/or drain off the fat from the Italian Sweet Sausage after browning it next time. The casserole was delicious but pretty oily! Be sure to drain those sun-dried tomatoes REALLY well if you’re using the oil-packed kind.

The Recipe: Egg Casserole.

Looking for something a little bit lighter?? Click here or here!


This casserole serves 6 and comes out to just $2.68 per serving!! LOVE how delicious you can make something for so decent a price!!

What is your favorite egg casserole recipe and how much does it cost you to make?? I’d love to hear your recipes and money-saving ideas! 🙂

Happy Economical Eating!!

Love, Jenna

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