27. Broccoli-Cheese Breakfast Casserole

From 1999 Southern Living Annual Recipes

I was really in the mood for "breakfast for dinner" tonight, and this sounded just perfect. With the sausage and broccoli, it was hearty enough for a night meal...but this equally would make for a great brunch addition, as well.

The ricotta cheese made the eggs fluffy and creamy, and the sausage added a salty heat. I couldn't really taste the broccoli....but it added texture to the dish, as well as giving it color.

The recipe called for a ripe tomato to be sliced and arranged on top of the dish before baking...I omitted tonight, but if I were serving to company, I would definitely include this to enhance the presentation.

1/2 pound ground pork sausage

1 small onion, chopped (I omitted)

1 (10-ounce) package frozen broccoli cuts, thawed

1-1/2 cups shredded Cheddar cheese, divided

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup milk

1 tsp. pepper

1/2 tsp. salt

Cook sausage and onion until sausage is cooked; drain.

Toss together sausage, broccoli, and 1/2 cup cheese. Spoon into lightly greased 11x7 baking dish.

Stir together 1/2 cup cheese and remaining ingredients. Pour over sausage mixture.

Sprinkle with remaining 1/2 cup cheese. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before serving.