Broccoli Rabe and Sausage Breakfast Casserole Recipe
This hearty Breakfast Casserole combines savory sausage, fresh broccoli rabe, and sharp cheddar cheese baked with bread cubes in a creamy egg and milk custard. Perfect for make-ahead brunches, it offers a delicious blend of flavors and textures that’ll satisfy any morning appetite.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 6 hours 95 minutes (includes refrigeration time)
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 tablespoon unsalted butter or vegetable oil
- 1 cup (142g) onion, minced
- 12 thick slices (454g) firm-textured white bread, slightly stale
- 8 cups (about 340g) broccoli rabe, cut in 1″ pieces, blanched, cooled, and drained
- 1 pound (454g) breakfast sausage or bacon, cooked, crumbled, and drained
- 2 1/2 cups (283g) sharp cheddar cheese, grated, divided
- 6 large eggs
- 3 1/2 cups (794g) milk
- 3/4 teaspoon table salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
Instructions
- Prepare the Casserole Dish: Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep to prevent sticking and ensure even cooking.
- Sauté the Onions: In a medium sauté pan over medium heat, melt the butter or heat the oil. Add the minced onion and cook, stirring occasionally, for about 5 minutes until softened. Remove from heat and set aside to cool slightly.
- Assemble Bread Mixture: Cut the slightly stale bread into 3/4-inch cubes and place them in a large mixing bowl. Add the cooked onions, 1 cup of the grated cheese, and three quarters of the broccoli rabe and cooked sausage or bacon. Reserve the remaining quarter of broccoli rabe and meat for topping the casserole.
- Mix the Custard: In a separate bowl, whisk together the eggs, milk, table salt, dry mustard, and black pepper until the mixture is smooth and well combined.
- Combine and Transfer: Pour the custard mixture over the bread mixture in the large bowl. Stir gently to evenly coat the bread cubes and ingredients. Transfer this mixture into the prepared casserole dish. Sprinkle the reserved broccoli rabe and meat evenly over the top.
- Refrigerate: Cover the casserole dish and refrigerate for at least 6 hours or up to overnight. This resting time allows the bread to soak up the custard flavors.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C).
- Top with Cheese and Bake: Remove the casserole from the refrigerator, uncover it, and sprinkle the remaining 1 1/2 cups of grated cheddar cheese evenly on top. Bake the casserole uncovered for 70 to 75 minutes, or until the top turns golden brown and a paring knife inserted into the center comes out clean.
- Rest and Serve: After removing the casserole from the oven, allow it to rest for 20 to 30 minutes before serving warm, which helps it set and enhances the flavors.
- Storage: Store any leftovers in a covered container in the refrigerator for up to 3 days.
Notes
- Using slightly stale bread allows it to absorb the custard better without becoming too mushy.
- For a vegetarian option, substitute sausage or bacon with sautéed mushrooms or a plant-based meat alternative.
- Blanching the broccoli rabe helps reduce its bitterness and improves texture.
- Make sure to cook and drain the sausage or bacon thoroughly to avoid excess grease in the casserole.
- This casserole can be assembled the night before to save time on the day of serving.
- Leftover casserole can be reheated in the oven or microwave until warmed through.
Keywords: breakfast casserole, sausage casserole, broccoli rabe breakfast, baked egg casserole, savory breakfast bake, brunch recipe
