1/2 lb. broccoli, steamed & chopped • 1/4 C onion, chopped
2 C sourdough bread • 1 T extra virgin olive oil
1/4 C parmesan cheese, grated • 1/2 tsp rosemary
2/3 C bread crumbs • 1 T parsley, dried • 3 T butter
For my mother-in-laws birthday we had Sunday brunch at our house to celebrate. Instead of making the usual breakfast burrito or stack of pancakes I wanted to serve something different and special to the occasion. This recipe is a twist on the usual egg casserole, which is filled with meat and cheese. The bread crumbs and parmesan cheese add texture and more flavor to this egg dish, making it more like a Frittata or specialty breakfast dish, with little work. Although this broccoli bake is already packed with flavors you can also add some green chile for those who like their eggs with a little heat and crispy bacon for extra saltiness and crunch. Your family is sure to love this dish, I know we did.
Before baking you can make this up-to 12 hours ahead of time and store in refrigerator. When ready to serve:
Preheat oven to 350 degrees F. Bakes for 1 hour.
Directions: Grease a 9×13 glass baking dish and set aside. Mix bread crumbs, parsley and butter in a small bowl and set aside. In a large bowl mix eggs, milk, cheddar cheese, salt and pepper; set aside. Boil or steam broccoli until tender; place on a towel to drain and set aside. In a small skillet, saute onions and garlic on medium heat until tender. Add rosemary to onions and continue to cook for a few minutes; then add to the egg mixture. Now you are ready to assemble. Tear apart sourdough bread into 1/2 inch pieces and spread along bottom of baking dish. Add broccoli and spread along the bottom of the dish as well. Now pour the egg mixture over the top and allow to set in the refrigerator anywhere from 2-12 hours. When ready to bake top with bread crumb mixture and bake at 350 degrees F, uncovered, for 45 minutes. At that point, add parmesan cheese to the top and continue to bake until top is golden, about 10-15 minutes. Serve immediately.
Recipe adapted from a Williams Sonoma recipe by Chef Suzanne Goin, changes made by MB
Nutrition Facts: none given
… Happy Tuesday!