Ingredients
- oz pork sausage
- oz frozen chopped broccoli, thawed and drained
- ½ cups shredded Cheddar cheese, divided
- cup ricotta cheese
- large eggs, lightly beaten
- ¼ cup milk
- teaspoon black pepper
- ½ teaspoon salt
- roma tomato, thinly sliced
Instructions
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Step 1
Start by browning the sausage in a skillet over medium-high heat. I always break it into crumbles as it cooks, then drain off any excess grease. While the sausage cools a bit, preheat your oven to 350°F and lightly grease a 7x11 baking dish. In one bowl, combine the crumbled sausage, thawed and well-drained broccoli, and half a cup of the cheddar. In another bowl, whisk together the rest of the cheddar, ricotta, eggs, milk, pepper, and salt until smooth. Spoon the sausage-broccoli mixture into the prepared dish, spreading it evenly. Pour the egg mixture over the top, then sprinkle with the remaining cheddar. For a burst of freshness, arrange thin tomato slices on top. Cover the dish with foil and bake for 30 minutes. Then uncover and bake 15 minutes more until the center is set and the top is golden. Let it rest for 10 minutes before slicing—this helps it hold together. I find it slices beautifully into neat squares.