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| Broccoli Cheese Breakfast 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 - Your favorite - I used Cheddar
Preheat oven oven to 375 degrees.
Spray a glass casserole dish with nonstick spray. (I use 7.25 X 11.25 inch pan for this size, but it
can be a little larger if you don't have that size.) 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.
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.
Enjoy!
!Buen Provecho!
Bon Appetit!
Recipe courtesy of: http://www.kalynskitchen.com/
