Broccoli potato egg bake

Broccoli potato egg bake

Broccoli potato egg bake
Broccoli potato egg bake

I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.

The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.

Broccoli potato egg bake
(Serves 4-6)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Taste of Home)

  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 1/2 cups fresh broccoli florets, chopped
  • 2/3 cup diced red bell pepper
  • 3 green onions, thinly sliced
  • 3 eggs
  • 4 egg whites (you can save the yolks for another use)
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan chese
  • 1/4 cup milk
  • 1 Tbsp dried parsley flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preheat oven to 350 degrees. Cook and drain the potatoes and broccoli florets.

Spray a 2.25 quart baking dish with cooking spray. Place the potatoes, broccoli, red pepper, and green onion in the dish. In a medium bowl, mix together the eggs, egg whites, and remaining ingredients. Pour over the vegetables and stir slightly to remove air bubbles.

Bake for 30-35 minutes, or until the eggs are set. Enjoy!

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