Broccoli Cheese Scramble Recipes

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

CHEESY GARLIC BROCCOLI RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spread out broccoli in a medium rectangular casserole dish.
• Stir the garlic and cheddar cheese together in a separate bowl.
• Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
• Bake for 25 minutes.
• Enjoy!

SCRAMBLED EGGS WITH BROCCOLI & CHEESE

Steps:

• Cook broccoli in cheese sauce as directed on package.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add eggs; cook and stir just until eggs begin to set.
• Add broccoli with cheese sauce; cook 1 minute, stirring constantly.

BROCCOLI CHEDDAR SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli., Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture., Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.

BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!

Steps:

• Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
• In a small bowl beat eggs
• Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
• Stir occasionally.
• Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
• You don't want the broccoli too soft.
• Add cheese if you like and cover until melted.
• Serve with ketchup.

BROCCOLI, POTATO AND CHORIZO SCRAMBLE

Steps:

• In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
• In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
• Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
• Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.

NEXT DAY BROCCOLI AND SCRAMBLED EGGS

Steps:

• Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a double boiler. Heat butter in a skillet until golden. Scramble the eggs and cook them until almost scrambled but not quite cooked. Remove eggs from heat and continue to stir until heat of eggs cooks remaining ones; season to taste with salt and Tabasco sauce.

BROCCOLI-CHEESE SCRAMBLE

Steps:

• In a bowl whisk egg substitute, milk and seasonings.
• Stir in cooked broccoli and cheese.
• Pour into non-stick skillet coated with cooking spray.
• Cook over medium heat, stirring often til eggs are consistency you prefer.