Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish with Organic Valley butter.

Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes.

Add minced shallots, choped portobello mushrooms and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. Please note: Can be made 1 day ahead. Cover and refrigerate.

In a small bowl, combine shredded cheeses and set aside.

Whisk Organic Valley Large Eggs, half and half, 1 cup of cheese mixture, and sea salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 1 tablespoon parsley over the top.

Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.