This week I absolutely insist that everyone try this recipe. 

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We had it for dinner. You can have it for breakfast or lunch or brunch.  Heide of Chezzero certainly knew how to pick-em this week. Three cheers for Heide!  You will have to go to Heide’s site to get the recipe since it isn’t listed on the internet. 

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My changes (you know they happened):

Did not use a large onion. I used 4 green onions and didn’t bother dirtying a pan to cook them.

I used 6 whole eggs, not 8 and used 1 cup of Egg Beaters not 8 egg whites.

I used 16 oz of frozen broccoli, which emitted a horrible odor every time I opened the fridge door over the 8 hours the bread was soaking up the eggs.  Ted and I gave each other dirty looks until we figured out what it was.  Here’s a clue: wrap it tightly! 

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Instead of 1 1/2 cups shredded extra sharp cheese, I used 2 slices of reduced fat pepper jack and 1 cup sharp cheese.

Since I ran out of room when mixing everything into the eggs, I simply placed the broccoli on top of the bread cubes which were not  from a whole wheat baguette but a multi grain artisan bread.

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Out of Ted’s mouth came…”Mmmmmm”  “MMMMMMM!” 

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I was too busy grabbing at second helpings to mutter anything.

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I guess that says it all. Great pick, Heide!

Broccoli Bake on FoodistaBroccoli Bake

Joanne

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