Broccoli and Cheese Breakfast Casserole
Servings: 8 servings
- 5 cups of fresh broccoli florets
- 1 tsp garlic powder
- 1 tbsp curry powder
- 12 eggs
- 12 egg whites or 1 1/2 cups
- 1/4 cup 2% milk
- Salt and pepper to taste
- 3/4 cup of grated part skim mozzarella
- 3/4 cup of grated low fat sharp cheddar
Preheat over to 375. Spray a glass 10x14 casserole dish with cooking spray.
Cut broccoli into small florets and steam for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder.Set aside.
Combine eggs, egg whites, milk, and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.
Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed through out the eggs.
Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. Enjoy!
Calories: 125kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 53mg | Iron: 1.4mg