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.



Keto Breakfast Casserole
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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