Servings: 9

1 lb Breakfast sausage 1 lb Breakfast sausage
6 cloves Garlic (minced) 6 cloves Garlic (minced)
12 large Egg 12 large Egg
1/2 cup Heavy cream ½ cup Heavy cream
2 cups Cheddar cheese (divided) 2 cups Cheddar cheese (divided)
2 tbsp Fresh parsley (chopped) 2 tbsp Fresh parsley (chopped)
1/4 tsp Sea salt ¼ tsp Sea salt
1/4 tsp Black pepper ¼ tsp Black pepper
3 cup Broccoli (optional - cut into florets if using) 3 cup Broccoli (optional - cut into florets if using)

In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
Meanwhile, preheat the oven to 375 degrees F.
If using broccoli (or other veggies), blanch them in boiling water for about 5 to 7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper. Mix in veggies if using them.
Grease the bottom of a glass or ceramic 8x8 in (20x20 cm) or 9x9 in (23x23 cm) casserole dish Arrange the crumbled sausage evenly at the bottom of the casserole dish.
Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
Bake for approximately 30 minutes, until the eggs are set and cheese is melted.