BROCCOLI AND EGG SANDWICH
This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
- Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
- When almost done, place a slice of provolone cheese over the top to melt.
- Serve on Italian bread.
BROCCOLI CHEDDAR BRUNCH BAKE RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, onion, shredded cheddar cheese, cherry tomato, small broccoli floret, scallion
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk 12 eggs with salt and pepper.
- Add onion and cheese and combine.
- In an oiled baking dish, add tomatoes, broccoli, and egg mixture.
- Bake for 30-45 minutes or until golden and eggs are set.
- Garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 11 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams
BROCCOLI-CHEDDAR EGG SANDWICHES
Whip up a batch of these vegetarian egg sandwiches ahead of time and freeze them up to one month for on-the-go breakfasts.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Coat a 15x10-inch baking pan with cooking spray. Spread broccoli and roasted pepper in the prepared pan.
- In a 4-cup liquid measuring cup whisk together eggs, milk, salt, and black pepper. Pour egg mixture over vegetables in pan; sprinkle with cheese. Bake 15 minutes or until edges are puffed and center is set. Cool in pan 5 minutes. Cut into 12 portions.
- Fill each English muffin with an egg portion and, if desired, 1 tsp. of the pesto.
Nutrition Facts : Calories 252 kcal, Carbohydrate 26 g, Cholesterol 170 mg, Protein 16 g, SaturatedFat 4 g, Sodium 488 mg, Sugar 3 g, Fat 10 g, UnsaturatedFat 4 g
BROCCOLI-CHEDDAR EGG SANDWICHES
These egg sandwiches have been a life saver in our house! They are a great way to get both protein and some veggies into everyone before we all rush off in different directions. If broccoli isn't your thing you could easily replace it with spinach, bell peppers, or really any other vegetable you like.
Provided by Jessica Braider
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees and spray or grease a 9x13 baking dish.
- In a medium bowl, steam the broccoli in the microwave for 3 minutes uncovered, or until softened. While the broccoli steams, crack the eggs into a large bowl and beat.
- Once the broccoli is done, roughly chop it and add it to the eggs along with the cheese, milk, salt, and black pepper.
- Pour the mixture into the pan and cook for 25 minutes, or until the eggs are cooked through.
- Toast the English muffins and butter them, if desired. Allow the eggs and English muffins to cool completely.
- Once the eggs are cool, use a round cookie cutter or a glass that's about the size of the English muffins, cut the egg into rounds (save the scraps to make a bonus sandwich, if desired).
- Assemble the sandwiches by putting one egg round between two English muffin halves, then wrap each sandwich in aluminum foil and store in the refrigerator for 3 days or the freezer for 3 months.
- To warm or defrost the sandwiches, remove them from the aluminum foil, wrap them in a damp piece of paper towel, place on a plate, and microwave for 1 - 1 ½ minutes, or until warmed through.
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