Post by Loupy on May 5, 2019 3:08:35 GMT -7
BROCCOLI, MUSHROOMS, HAM, AND CHEDDAR BAKED WITH EGGS
From: Kalyn Denny @ kalynskitchen.com/recipe-for-broccoli-mushrooms-ham-and/
I made this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs out of ingredients I had hanging out in the fridge, and it turned out to be a combination that was really a winner!
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is loaded with low-glycemic and low-carb ingredients, and as long as you use lean ham and low-fat cheddar, this would be a great breakfast dish for any phase of the South Beach Diet. It’s also perfect for other low-carb eating plans, and you could use higher-fat ham and full-fat dairy for most other low-carb diets.
Prep time: 20 MINUTES
Cook time: 40-45 MINUTES
Total time: 60-65 MINUTES
Yield: 8 SERVINGS
INGREDIENTS:
1 lb. brown or white mushrooms, sliced
1 T olive oil
4 cups broccoli florets, cut into fairly small pieces
2 cups diced ham, cut into small cubes
2 cups grated cheddar or cheddar cheese blend
14 eggs, beaten so whites and yolks are well-combined
1-2 tsp. Spike Seasoning (or use your favorite all-purpose seasoning that’s good with eggs)
fresh ground black pepper to taste
sour cream for serving (optional but good)
DIRECTIONS:
Preheat oven to 375F/190C.
Spray a 10″ x 14″ glass baking dish with nonstick spray.
Heat olive oil in large frying pan, then cook the sliced mushrooms over medium-high heat until they’re slightly browned and liquid has evaporated, about 8 minutes.
While mushrooms cook, chop broccoli into small florets.
Put broccoli into a glass measuring cup, cover with cling-wrap, and microwave just until broccoli barely starts to cook, about 1-2 minutes. (You can also cook the broccoli 2-3 minutes in boiling water and then drain well if you prefer that method.)
Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese.
(I save a little cheese to sprinkle on right before it goes in the oven.)
Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs).
Beat the eggs until whites and yolks are well-combined, then pour eggs over the broccoli-mushroom mixture.
Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.
(It may look like you need more egg, but trust me on this!)
Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
Serve hot, topped with a dollop of sour cream if desired.
I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.
Reheat in the microwave for only 1-2 minutes or heat for a few minutes in a frying pan on the stove.
From: Kalyn Denny @ kalynskitchen.com/recipe-for-broccoli-mushrooms-ham-and/
I made this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs out of ingredients I had hanging out in the fridge, and it turned out to be a combination that was really a winner!
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is loaded with low-glycemic and low-carb ingredients, and as long as you use lean ham and low-fat cheddar, this would be a great breakfast dish for any phase of the South Beach Diet. It’s also perfect for other low-carb eating plans, and you could use higher-fat ham and full-fat dairy for most other low-carb diets.
Prep time: 20 MINUTES
Cook time: 40-45 MINUTES
Total time: 60-65 MINUTES
Yield: 8 SERVINGS
INGREDIENTS:
1 lb. brown or white mushrooms, sliced
1 T olive oil
4 cups broccoli florets, cut into fairly small pieces
2 cups diced ham, cut into small cubes
2 cups grated cheddar or cheddar cheese blend
14 eggs, beaten so whites and yolks are well-combined
1-2 tsp. Spike Seasoning (or use your favorite all-purpose seasoning that’s good with eggs)
fresh ground black pepper to taste
sour cream for serving (optional but good)
DIRECTIONS:
Preheat oven to 375F/190C.
Spray a 10″ x 14″ glass baking dish with nonstick spray.
Heat olive oil in large frying pan, then cook the sliced mushrooms over medium-high heat until they’re slightly browned and liquid has evaporated, about 8 minutes.
While mushrooms cook, chop broccoli into small florets.
Put broccoli into a glass measuring cup, cover with cling-wrap, and microwave just until broccoli barely starts to cook, about 1-2 minutes. (You can also cook the broccoli 2-3 minutes in boiling water and then drain well if you prefer that method.)
Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese.
(I save a little cheese to sprinkle on right before it goes in the oven.)
Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs).
Beat the eggs until whites and yolks are well-combined, then pour eggs over the broccoli-mushroom mixture.
Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.
(It may look like you need more egg, but trust me on this!)
Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
Serve hot, topped with a dollop of sour cream if desired.
I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.
Reheat in the microwave for only 1-2 minutes or heat for a few minutes in a frying pan on the stove.
