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Ingredients
  • 1 pound breakfast or Italian sausage, removed from casing
  • 4 tablespoons salted butter, at room temperature
  • 14 to 16 slices (½-inch thick) French/Italian bread, left out overnight or toasted
  • 12 ounces Gruyere, shredded
  • 2 cups half-and-half
  • 12 large eggs
  • 1 tablespoon kosher salt
  • Cracked black pepper
  • 3 cups broccoli florets with about 1 ½ inches of stalk remaining
  • 1 cup grated Parmesan
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