ats
tgh
On any given Sunday morning, you can find me standing at the butcher block counter in my kitchen, all-important first cup of coffee within easy reach, eggs and shredded cheese and odds and ends of vegetables arrayed before me. Even without coffee -- even in my sleep -- I can preheat the oven and whip up a breakfast casserole in less than ten minutes. And half an hour later, when my household wakes up, something like this broccoli, mushroom, egg and cheese casserole will be there to greet them. I'm a huge fan of protein-centered breakfasts, and I also love egg and cheese casseroles for lunch or worknight dinners. Unlike souffles, egg casseroles aren't fussy, which is good to know if you're planning to cook while not quite fully awake.
From the pantry, you'll need: eggs, shredded cheese, onion, thyme, cooking spray, kosher salt, fresh black pepper.
Serves 5-6.
Ingredients
- 1 medium onion, diced
- 2 cups roughly chopped broccoli florets
- 1/2 cup roughly chopped mushrooms (any variety; I like cremini)
- 8 large eggs
- 2 Tbsp nonfat milk
- 7 oz shredded cheese (I use fat-free mozzarella)
- 1 Tbsp dried thyme leaf, or 2 Tbsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/2 tsp fresh black pepper
- Cooking spray
Directions
- Preheat the oven to 375°F.
- Place the onion, broccoli and mushrooms in a microwave-safe glass bowl (I use a 4-cup glass measuring cup). Add 1 tablespoon of water. Cover with plastic wrap, and be sure to leave a small vent hole. Microwave on high for 2 minutes. If the broccoli hasn't softened, cook on high for another minute. Uncover, drain off any liquid, and set aside.
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