Monday, July 7, 2008

Brocolli and Cheese Egg Bake

This is such an easy breakfast or brunch dish to prepare. Very tasty and healthy too! I got the recipe from South Beach proponent and Weekend Herb Blogging chief Kalyn of Kalyn's Kitchen, original recipe here. Of course her picture is much prettier than mine. :)

I did the oven toaster version. Also, I think my oven toaster is much smaller than hers. I couldn't find a small baking dish for my toaster so I used a disposable foil baking dish. With one small head of brocolli, I was able to make 3 small casseroles. Here's my retake on the Brocolli and Cheese Casserole. Recipe for 1 serving casserole.

3 eggs
3 T fresh milk
a bunch of brocolli florettes
1/4 C grated cheddar cheese
salt to taste
some dashes of ground red pepper
some dashes of onion, ginger and chive seasoning

1. Blanch the brocolli florettes in boiling water. Drain immediately and immerse in cold water bath.

2. Lightly spray or coat the baking dish with butter or cooking oil.

3. Arrange the blanched brocolli in the dish. Top with grated cheese.

4. Beat the egg with the milk, salt and pepper and the onion-chive seasoning. Pour this egg mixture over the brocolli and cheese. This is what it's going to look like.

5. Bake in the oven toaster on high power for 10 to 15 minutes. Check for doneness. It is cooked when browned and slightly puffed up. (But it will deflate when cooled...)

You can use any kind of cheese you have on hand, or even a combination of cheeses will do. I think mozarella cheese will be perfect, but I didn't have any on hand. Hubby called this a quiche without the crust. But I think the texture is different from a quiche. However, I think this can be as versatile as the quiche. I think we can add and/or change the brocolli to mushrooms or bell peppers and we can probably add seafood or ham. Hmmm... many possibilities to do next time.


Kalyn Denny said...

Actually it took me a lot of shopping to find a casserole dish small enough to fit into the toaster oven, but I finally found one at Sur la Table. Glad you liked it!

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