Broccoli, mushroom, egg and cheese breakfast casserole recipe
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.
Broccoli, mushroom, egg and cheese breakfast casserole
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
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.
Spray a casserole dish with cooking spray. Spread the vegetables in the dish, and allow them to cool slightly while you prepare the remaining ingredients.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, thyme, salt and pepper.
Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.
Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Egg casserole with Italian cheese, sun-dried tomato and fresh herbs
Egg and cheese casserole with leeks, red pepper and bacon
Kale, mushroom and caramelized onion breakfast casserole
Baked egg with bacon, spinach and mushrooms
Lobster, corn and basil quiche
Other recipes that use these pantry ingredients:
Crab, scallion and tomato quiche, from Cooking On the Side
Crustless quiche with ham, asparagus and Gruyere, from Pinch My Salt
Smoked salmon egg casserole with potatoes and dill, from Cookin' Canuck
Turkey egg breakfast casserole, from The Chic Life
Eggs Florentine casserole, from The Pioneer Woman Cooks