Tuscan Style Egg and Sausage Casserole

Submitted by Chef Daniel Pliska

by C&RB Staff (editor@clubandresortbusiness.com)
April 2008
 

Yield: 24 portions

Ingredients
2 lbs Italian pork sausage
12 to 16 pieces thin sliced 1/2" rustic Italian or French bread dried out (enough to line the casserole dish)
36 eggs
1 1/2 cups half and half
2 cup onions diced
2 cup bell peppers diced
1 cup fennel root diced
2 tbsp minced garlic
2 cups diced onions
½ cup olive oil
2 cups roma tomatoes diced
1/2 cup fresh basil chiffonade
½ cup flat leaf parsley chopped
2 lbs grated Mozzarella cheese
2 tsp salt
1 tsp black pepper
1 cup parmesan cheese

Method
1. In a large skillet cook the sausage in the olive oil over medium high heat.
2. Add the garlic, onions, peppers, and fennel and cook until tender.
3. Line a large casserole dish (or 2 small ones) with the dried bread
4. Top with the sausage, vegetables, tomatoes and top with the cheese.
5. Mix the eggs, half and half, herbs and spices together to make a batter.
6. Pour into the casserole dish.
7. Back at 300°F until set.
8. Cut and serve.