Wednesday, April 8, 2015

Broccoli & Egg Casserole

Now that we have two children, our mornings are quite chaotic.  My husband usually gets the toddler ready, and I'm in charge of the baby, which doesn't leave much time for ourselves.  To make things easier, I make a big batch of breakfast for the whole week on Sunday night.  During the Winter, we ate Baked Pumpkin Oatmeal, but now that it is officially Spring, I wanted to find a more season-appropriate meal to start our day.  I've also started to work on losing the baby weight, so I wanted a meal that was nutritious and full of protein.  I came up with a Broccoli & Egg Bake, and it is so delicious!  I use just broccoli in my egg casserole, but you could easily add in ham, or swap out broccoli for asparagus or whatever vegetable you prefer.  It is easily adaptable to your tastes!  After I finish baking it, I wait for it to cool, cut it into 10 servings, and stick it in the fridge.  On weekday mornings, I take out individual servings and microwave it.  It reheats beautifully!  I love that I have such a healthy and easy breakfast at my disposal on hectic mornings.

Update!  I threw in about 6 oz of chopped kale (in addition to the broccoli) this week, so the Egg Bake was literally jam packed with vegetables.  Not only was it delicious, it is so satisfying knowing I'm starting off our mornings so healthy!

Broccoli & Egg Bake

Makes 10 Servings

1 Tbsp Butter, melted
10 Eggs, beaten
2 Cups Whole Milk Cottage Cheese
8 oz Monterey Jack Cheese, shredded
1/2 Cup All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
12 oz Frozen Chopped Broccoli, thawed


1.  Preheat oven to 350 degrees.  Grease the bottom of a 9 x 13 casserole dish with the melted butter.

2.  In a large bowl, stir together the beaten eggs, cottage cheese, and Monterey Jack cheese.

3.  Gradually mix in the flour, baking powder, garlic powder and salt.  Once completely mixed, add in the broccoli and pour the entire mixture into the casserole dish.

4.  Bake at 350 degrees for 35-45 minutes, or until cooked through.

Serving Size:  1/10th of Egg Bake
Calories:  242
Fat:  15
Carbs: 8
Protein:  17

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