Ingredients

The following ingredients have 8 Servings
  • 1/4 pound spicy Italian sausage (about 1 large sausage)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 12 ounces frozen artichoke hearts, thawed and roughly chopped
  • 8 large eggs
  • 1 cup whole milk
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 3 ounces goat cheese, crumbled
  • 1 cup shredded Parmesan cheese

Instruction

  • Heat the oven to 350°F and lightly grease a 3-quart or 9x13-inch baking dish with baking spray or olive oil.
  • Heat a deep sauté pan over medium-high heat. Chop the sausage into 1/2-inch pieces and cook until well-browned. Add the onion and garlic and turn the heat down to medium. Cook for 5 minutes or until the onion is soft and translucent. Add the sun-dried tomatoes and cook for an additional 3 minutes or until the onion begins to brown just a bit. Add the artichoke hearts and cook just until they are warmed through. Turn off the heat.
  • Whisk the eggs thoroughly then whisk in the milk, salt, and a few grinds of black pepper. Stir in the crumbled goat cheese and Parmesan cheese, then fold in the cooked sausage and vegetables from the skillet.
  • Pour into the prepared baking dish and bake for 35 to 40 minutes or until a knife comes out clean and the top is lightly golden brown. Serve warm or cold, with a fresh salad.
  • Leftovers keep well in the fridge for up to 5 days.