Keto Breakfast Casserole with Sausage & Broccoli Rabe

5 from 1 vote

Start your day with a dish that’s hearty, low in carbs, and full of flavor! This keto breakfast casserole brings together juicy Italian sausage, tender broccoli rabe, creamy eggs, and melty Fontina cheese in every bite. It’s perfect for a lazy weekend brunch or a make-ahead breakfast for busy mornings. Best of all, it’s naturally gluten-free and keto-friendly.

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Prep Time 20

Cook Time 50

Total Time 1 25

Servings: 8 people

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Butter, for greasing the baking dish

2 Tbsp olive oil (30 ml)

1 lb sweet Italian sausage, bulk, no casing (450 g)

1 large clove garlic, minced

Kosher salt, to taste

1 bunch broccoli rabe, tough stems trimmed (about 300 g)

4 oz Fontina cheese, grated (115 g)

12 large eggs

1 ½ cups heavy cream or half-and-half (360 ml)

¼ cup fresh basil leaves, finely sliced (10 g)

¼ tsp freshly ground black pepper

⅛ tsp ground nutmeg

Equipment

9x13-inch (23x33 cm) baking dish
Large skillet

Method

Preheat the oven

Set oven rack to the middle position. Preheat to 350°F / 175°C / Gas Mark 4. Grease a 9x13-inch (23x33 cm) baking dish with butter.

Cook the sausage

In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until golden and cooked through (about 8 minutes). Transfer to a mixing bowl and stir in the garlic.

Prepare the broccoli rabe

Bring a medium pot of water to a boil and season with 2 Tbsp salt. Add broccoli rabe and cook until tender (about 4 minutes). Drain well, then squeeze out excess water using a clean kitchen towel. Chop into ½-inch (1 cm) pieces and add to the sausage mixture. Mix well.

Assemble the casserole

Spread the sausage and broccoli rabe mixture evenly in the baking dish. Sprinkle the grated Fontina cheese on top.

Make the egg mixture

In a large bowl, whisk together eggs, cream, basil, 1½ tsp salt, pepper, and nutmeg until smooth. Pour evenly over the sausage and broccoli rabe mixture.

Bake

Place in the oven and bake uncovered for 45–55 minutes, or until the center is just set and the top is lightly golden.

Rest & serve

Let cool for at least 15 minutes before cutting into squares. Serve warm.

Notes

This casserole can be made ahead and refrigerated overnight. Leftovers keep well for 3 days and can be reheated for a quick low-carb meal. Feel free to swap broccoli rabe with spinach or kale if preferred.