1 pound Italian sweet sausage, casings removed
1/2 cup shallots, chopped
2 cloves garlic, minced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 tablespoons fresh parsley, chopped
5 large eggs
3 large egg yolks
1 cup half-and-half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Preheat oven to 375 degrees. Spray a glass 13-by-9-by-2-inch baking dish with a non-stick cooking spray. Sauté the sausage over medium heat until brown and cooked through. Break the sausage up into small pieces as it cooks. Add shallots and garlic and sauté for 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley and stir, cooking one minute longer. Spread sausage mixture into the dish.
Whisk eggs, egg yolks, half-and-half, whipping cream, 1-1/2 cups cheese and salt into a large bowl and blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over the top. Bake until top of casserole is golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.