Broccoli sausage casserole

Ingredients

• 400 gsausage (use low-fat or chicken sausage for a lighter option)
• 1broccoli
• 5eggs
• 1onion
• 1garlic clove
• 1/2 tspsalt
• 1/4 tsppepper
• 100 ggrated cheese
• 2 tspolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 210°C, or 200°C for a fan oven.

2. 2

   Soften the onion

   Finely dice the garlic and onion. Add them to a frying pan with 1 tsp olive oil and sauté for 4–5 minutes, until the onion is soft and translucent.

3. 3

   Cook the sausage

   Remove the sausage casings and add the meat to the pan. Break it up with a fork, spoon or spatula until it has a ground sausage texture.

4. 4

   Add the broccoli

   Once the sausage is cooked through, transfer it to a casserole dish and add small broccoli florets.

5. 5

   Whisk the eggs

   Crack the eggs into a small bowl and whisk until smooth. Add seasoning if you like, then pour the eggs over the sausage and broccoli.

6. 6

   Top with cheese

   Gently press the sausage and broccoli down into the dish with the back of a spoon or spatula. Cover with the grated cheese.

7. 7

   Bake until set

   Bake for about 25 minutes, until the eggs are firm and the top is slightly golden.

What is broccoli sausage casserole?

This is a baked breakfast casserole: sausage and broccoli are covered with whisked eggs and cheese, then cooked together until set. It brings familiar breakfast ingredients together in a dish that can be portioned and reheated.

Breakfast casseroles are made in many ways, so this version is a simple, home-style combination rather than a single regional speciality. The sausage adds savoury flavour, while broccoli brings a fresh, gently earthy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 33g protein, 14g carbs, 43g fat.

The eggs, sausage and cheese provide most of the protein and fat, while the broccoli and onion contribute some carbohydrates. Serve a portion with fresh fruit or a simple salad for a more varied plate.

Prepare the ingredients

Sausage: removing the casings lets the meat break into small pieces in the pan, so it distributes through the casserole.

Broccoli: cut the head into small florets so they fit neatly in the dish and cook alongside the egg mixture.

Onion and garlic: dicing them finely helps them soften quickly before the sausage goes into the pan.

Cook the sausage first

Sauté the onion and garlic for 4–5 minutes in 1 tsp of olive oil, stopping when the onion looks soft and translucent. This softens their flavour before they are baked.

Break up the sausage as it cooks and check that it is cooked through before transferring it to the casserole dish. The remaining olive oil listed in the ingredients is not assigned a separate use in the method.

Get the egg texture right

Whisk the eggs until the whites and yolks are evenly combined, then pour them over the sausage and broccoli. Press the filling down gently so it sits beneath the egg rather than leaving large pieces piled above it.

The casserole is ready when the egg has a solid, set appearance and the cheese on top is slightly golden. If the centre still looks liquid, continue baking until it sets.

Allow time to bake

The oven is set to 210°C, or 200°C for a fan oven, and the casserole takes about 25 minutes to bake. The total preparation and cooking time is around 45 minutes.

Ovens and casserole dishes can affect how quickly the eggs set, so use the firm centre and lightly golden top as the final cues rather than relying on the time alone.

Serve it for breakfast

Cut the casserole into four portions and serve it warm. A simple side of toast or fresh fruit can round out a breakfast plate.

For lunch or dinner, pair it with a leafy salad or extra cooked vegetables. These sides add variety without changing the casserole itself.

Recipe notes & tips

• Cut the broccoli into small florets so it is easier to portion.
• Dice the onion and garlic finely to help them soften evenly.
• Break the sausage into small pieces in the pan for an even spread through the dish.
• Whisk the eggs thoroughly before pouring them over the filling.
• Let the casserole settle briefly after baking so it is easier to cut into portions.

Variations

• Chicken sausage: use chicken sausage in place of the regular sausage for the suggested lighter option.
• Cheese choice: use a favourite grated cheese that melts well.
• Extra seasoning: add your preferred seasoning to the whisked eggs.
• Vegetable mix: replace some of the broccoli with another vegetable cut into small pieces.
• Individual portions: divide the mixture between smaller ovenproof dishes and check for a set centre as they bake.

Common mistakes to avoid

• Large broccoli florets: they can be awkward to portion; cut them into small pieces before adding them.
• Leaving the casings on: the sausage will not break up as intended; remove the casings before cooking.
• Undercooked sausage: it must be cooked through in the pan before going into the casserole dish.
• Unmixed eggs: streaks can remain in the bake; whisk until the mixture is smooth before pouring.
• Liquid centre: the casserole is not ready; bake until the eggs have a solid, set consistency.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot throughout.

Frequently asked questions