Keto Breakfast Casserole
The classic combo of Italian sausage, broccoli rabe, and basil lends itself to a recipe that’s easy to whip up for an impressive breakfast or brunch. If you’re new to adding nutmeg to savory recipes, trust us: It adds a subtle, mysterious note that will have your guests (keto or not!) wondering why this recipe is so delicious.
Ingredients
- Butter, for greasing baking dish
- 2 tbsp. olive oil
- 1 lb. bulk sweet Italian sausage
- 1 large clove garlic, minced
- Kosher salt
- 1 bunch broccoli rabe, tough stems trimmed
- 4 oz. Fontina cheese, grated
- 12 eggs
- 1 1/2 c. heavy cream or half & half
- 1/4 c. basil leaves, finely sliced
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. ground nutmeg
Instructions
Step 1
Adjust an oven rack to middle position. Preheat the oven to 350° and grease a 9” x 13” baking dish with butter.
Step 2
In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a spoon, until golden and cooked through, about 8 minutes. Transfer to a large bowl, and mix in the garlic.
Step 3
Meanwhile, bring a medium pot of water to a boil, and season the water with 2 tablespoons salt. Blanch the broccoli rabe until tender, about 4 minutes. Drain and let cool. Using a kitchen towel, squeeze broccoli rabe to remove excess water. Transfer to a cutting board, and chop into ½” pieces. Add the broccoli rabe to the bowl, and mix until combined.
Step 4
Transfer the mixture to the baking dish. Sprinkle the cheese over the top.
Step 5
In a large bowl, whisk eggs, heavy cream, basil, 1½ teaspoons salt, pepper and nutmeg. Pour egg mixture into the baking dish.
Step 6
Bake until just set in the center, 45 to 55 minutes. Let cool for 15 minutes before cutting into squares.
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