Broccoli Breakfast Casserole Recipes

BROCCOLI BREAKFAST CASSEROLE

Broccoli Breakfast Casserole image

I came up with this hearty dish for a graduation brunch and got many requests for the recipe. I love the combination of broccoli, mushrooms, ham and cheese-delicious!-Edna Thomas, Warsaw, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cups fresh broccoli florets
24 large eggs
5 tablespoons butter, divided
1-3/4 cups sliced fresh mushrooms
1 cup cubed fully cooked ham
2 green onions, chopped
2 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
TOPPING:
2-1/4 cups soft bread crumbs
1/4 cup butter, melted

Steps:

In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted., Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.

Nutrition Facts :

BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA

Broccoli, Mushroom, and Cheese Breakfast Strata image

Provided by Ellie Krieger

Categories main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Nonstick cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

HAM & BROCCOLI BREAKFAST CASSEROLE

Ham & Broccoli Breakfast Casserole image

I searched for a long time to find a breakfast casserole that would give you a serving of veggies and still be delicious (it's the mom in me). The combination of ham, cheddar cheese & broccoli--YUM.

Provided by Gatorchef

Categories Breakfast

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

12 slices white bread, crusts removed, torn into small pieces
3 cups cooked cubed ham
2 (10 ounce) boxes chopped frozen broccoli, thawed, water pressed out
8 ounces shredded sharp cheddar cheese
3 cups milk
5 eggs, beaten
1 1/4 teaspoons salt
1 teaspoon dry mustard
2 -3 tablespoons melted butter

Steps:

In a 9x13x2-inch baking dish, put enough of the bread pieces into the bottom of the pan to make a thin layer.
Make a layer of ham, followed by a layer of broccoli, and then the cheese.
Whisk together milk, eggs, salt, and dry mustard. Pour over top.
Toss remaining bread with butter; sprinkle over the top of the casserole.
Bake at 325° for 45 minutes.
Let cool for about 20 minutes; cut into squares.

HAM AND BROCCOLI BREAKFAST CASSEROLE WITH EXTRA-SHARP CHEDDAR

Ham and Broccoli Breakfast Casserole With Extra-Sharp Cheddar image

I was at a church brunch recently and the ladies at my table started talking about egg casseroles. It was fun to hear everyone's take on them...for both sides...the cooking them and the eating them. After listening contentedly for a few minutes, I chimed in with a few thoughts myself. "I love to add some flare to my egg casseroles...whether it be a particular spice, or a bold and delicious cheese." I went on to tell them about this one dish egg casserole that I brought and why I chose the extra-sharp, how it took me what felt like 9 minutes to locate the extra-sharp cheddar cheese in the cheese department, and how I used the English muffins because it's what I found in my freezer. I loved the balance of flavors and textures in this egg casserole. The crushed red pepper gives a hint of heat. The paprika brings a bit of smoky sweetness, and the ham and broccoli work perfectly with the rich and deep flavor of the extra-sharp cheddar cheese. I hope you enjoy the rich flavor that the extra-sharp cheddar cheese brings to this one dish egg casserole!

Provided by ElizabethKnicely

Categories Breakfast

Time 13h5m

Yield 1 9x13-inch casserole, 8 serving(s)

Number Of Ingredients 10

Ingredients

4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 ounces extra-sharp cheddar cheese, shredded and divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
salt, to taste
pepper, to taste

Steps:

Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well.
Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight.
In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375°F for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.
Serve warm to hungry women at a church brunch, or to your own hungry brood!

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