Sausage, Artichoke & Goat Cheese Egg Bake

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8 to 9 large eggs

1 cup milk

1 1/2 teaspoons salt

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

Freshly ground black pepper

3 ounces goat cheese, crumbled

1 cup shredded Parmesan cheese

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