- 4-5 slices pumpernickel bread
- 1 tbsp olive oil
- 6 eggs, slightly beaten
- 1-2 italian sausages, casing removed (I only had one on hand but 2 would have been nice)
- 1 small onion, diced
- 1 head broccoli, cut into florets
- 1/2 cup parmesan cheese, grated
Preheat the oven to 400 F. Toast the bread slices in the oven while it heats, removing them when they are quite firm. Lightly oil a casserole dish, and arrange the toasted bread slices on the bottom and up the sides. The idea is to create a kind of crust.
Sautee the onions with oil in a skillet over medium heat. Add the sausage and cook for about 5 minutes, until it is no longer pink. Set aside.
Steam the broccoli florets for 3-4 minutes. You don’t want them fully cooked as they will finish in the oven.
In the casserole dish, arrange the steamed broccoli over the bread slices. Top with sausage and onion mixture. Pour the beaten eggs over everything, and sprinkle cheese on top.
Bake in the oven about 25-30 minutes or until the eggs are cooked and the cheese is brown and bubbly. Serve immediately.