Broccoli and Cheese Brunch Casserole Recipe - Allrecipes.com
Broccoli and Cheese Brunch Casserole Recipe
  • READY IN ABOUT hrs

Broccoli and Cheese Brunch Casserole

Recipe by  

"Delicious for a brunch or weekend breakfast"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
  3. In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
  4. Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2004

This was a easy and delicious recipe. I used egg beaters, low fat ricotta, skim milk, turkey sausage and low fat cheddar. I cooked it for about 50 minutes and it turned out wonderful. I would make this again.

 
Most Helpful Critical Review
Oct 22, 2010

Made it almost exactly by the recipe except used fresh broccoli and twice the amount of sausage. I found this to be tasteless and more trouble than it was worth. Leftovers were smothered in salsa in an effort to not be wasteful. It didn't help. I find this impossible to choke down. Absolutely tasteless. Even worse, the more you chew, the more it grows. I gave up and threw it in the trash.

 
Nov 06, 2005

Great flavor - very well received. I borrowed an idea from a different recipe and used a container of crescent roll doll on the bottom of a 9x12 pan. Made for easy serving, since the egg didn't stick to the bottom of the pan. You could definitely get creative with this recipe (changing meats, veggies, cheese, etc).

 
May 05, 2005

I made this for supper last night. It is wonderful! I modified the recipe some though. I browned the meat, added some onions and let them cook a bit. Then added fresh broccoli, (I used the food processor to cut both veggies, easy!) after the meat mixture cooled a bit, along with the cheese. I didn't have ricotta cheese, so I used sour cream and mozzerella instead. Skipped the milk. I didn't have a tomato and that's too bad, would have been even better. My boyfriend thinks mushrooms would be a good addition too.

 
Jul 29, 2004

I am always on the hunt for good brunch casseroles. Not only was this good, but it was very simple to make. Try this with fresh steamed asparagus as a broccoli substitute, very tasty! Serves well with a sweet bread and fresh fruit salad.

 
Jan 07, 2005

I made this as a Christmas morning brunch for friends who had us sleep over on Christmas Eve; I made as much in advance as possible, bagged the cooked broccoli and cheese separately and lightened up the cholesterol considerably by using only 2 whole eggs and 8 more egg whites. I used a jalapeno cheddar and fresh broccoli, steamed and drained ahead of time. I cooked the sausage and put it in my covered casserole dish and then added the remaining ingredients that I had prepared in baggies in layers on Christmas morning. A definite keeper, tasty, interesting and all gone!

 
Oct 29, 2003

I changed this recipe around because I don't like broccoli. I added spinach, onions, mushrooms, bacon, more cheese, more tomatoes, and garlic. I loved this!! I will definitely make it again.

 
Jul 18, 2003

Loved this recipe...so did everyone else. The only discrepancy was that it took much longer than 45 minutes to cook...closer to an hour and a half. Worth the wait!

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 260 mg
  • 87%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 648 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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