Post by Valerie on Dec 30, 2010 19:21:37 GMT -5
Monday, August 17, 2009
Broccoli Cheese Breakfast Casserole
(This smaller version shown in these two sets of photos makes 6 servings. Recipe created by Kalyn, with memories of Grandma Denny's Broccoli Cheese Casserole.)
12 eggs, beaten with a fork
1 T milk or half and half
1 tsp. Spike Seasoning
fresh ground black pepper to taste
3 cups broccoli flowerets
3/4 cup cheese (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
(Optional: serve with low fat sour cream. Also good topped with Ajvar Red Pepper Spread.)
Preheat oven or toaster oven to 375 degrees. Spray a glass 10 X 14 casserole dish with nonstick spray. Cut broccoli into flowerets about 1 inch across. Put broccoli into pot with enough water to cover and bring to a boil. As soon as the water boils and broccoli turns bright green (less than 5 minutes) immediately drain broccoli into colander.
While broccoli cools, break eggs into mixing bowl. Add milk or half and half, Spike seasoning, and black pepper and beat eggs until ingredients are well combined.
Put drained broccoli into casserole dish. Sprinkle cheeses over broccoli. Pour eggs over broccoli-cheese, then use a fork to gently stir so that broccoli and cheeses are evenly distributed throughout the eggs.
Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.
Broccoli Cheese Breakfast Casserole - Original Recipe for 8-12 servings
(Use a 10 X 14 inch casserole dish and cook for approximately 45 minutes for this size. All other directions would be the same.)
18 eggs
1/4 cup milk or half and half
2 tsp. Spike seasoning
fresh ground black pepper to taste
4-5 cups fresh broccoli flowerets
1/2 cup grated low-fat swiss cheese
1/2 cup grated low-fat mozarella cheese
1-2 cups grated low-fat grated sharp cheddar cheese
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 7:47 AM
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kalynskitchen.blogspot.com/2005/07/broccoli-cheese-breakfast-casserole.html
Broccoli Cheese Breakfast Casserole
(This smaller version shown in these two sets of photos makes 6 servings. Recipe created by Kalyn, with memories of Grandma Denny's Broccoli Cheese Casserole.)
12 eggs, beaten with a fork
1 T milk or half and half
1 tsp. Spike Seasoning
fresh ground black pepper to taste
3 cups broccoli flowerets
3/4 cup cheese (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
(Optional: serve with low fat sour cream. Also good topped with Ajvar Red Pepper Spread.)
Preheat oven or toaster oven to 375 degrees. Spray a glass 10 X 14 casserole dish with nonstick spray. Cut broccoli into flowerets about 1 inch across. Put broccoli into pot with enough water to cover and bring to a boil. As soon as the water boils and broccoli turns bright green (less than 5 minutes) immediately drain broccoli into colander.
While broccoli cools, break eggs into mixing bowl. Add milk or half and half, Spike seasoning, and black pepper and beat eggs until ingredients are well combined.
Put drained broccoli into casserole dish. Sprinkle cheeses over broccoli. Pour eggs over broccoli-cheese, then use a fork to gently stir so that broccoli and cheeses are evenly distributed throughout the eggs.
Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.
Broccoli Cheese Breakfast Casserole - Original Recipe for 8-12 servings
(Use a 10 X 14 inch casserole dish and cook for approximately 45 minutes for this size. All other directions would be the same.)
18 eggs
1/4 cup milk or half and half
2 tsp. Spike seasoning
fresh ground black pepper to taste
4-5 cups fresh broccoli flowerets
1/2 cup grated low-fat swiss cheese
1/2 cup grated low-fat mozarella cheese
1-2 cups grated low-fat grated sharp cheddar cheese
This printable recipe from KalynsKitchen.com.
Posted by Kalyn at 7:47 AM
Newer Post Older Post Home
This column will not print
kalynskitchen.blogspot.com/2005/07/broccoli-cheese-breakfast-casserole.html
