Broccoli Cheddar Egg Sandwiches Food

BROCCOLI AND EGG SANDWICH

Steps:

• Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
• Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
• When almost done, place a slice of provolone cheese over the top to melt.
• Serve on Italian bread.

BROCCOLI-CHEDDAR EGG SANDWICHES

Steps:

• Preheat oven to 375°F. Coat a 15x10-inch baking pan with cooking spray. Spread broccoli and roasted pepper in the prepared pan.
• In a 4-cup liquid measuring cup whisk together eggs, milk, salt, and black pepper. Pour egg mixture over vegetables in pan; sprinkle with cheese. Bake 15 minutes or until edges are puffed and center is set. Cool in pan 5 minutes. Cut into 12 portions.
• Fill each English muffin with an egg portion and, if desired, 1 tsp. of the pesto.

BROCCOLI AND CHEDDAR EGG SANDWICHES

Steps:

• Preheat the oven to 350F.
• Spray your baking dish with non-stick cooking spray.
• In a mixing bowl, add the eggs, egg whites, salt, pepper, and cheddar cheese. Whisk to combine thoroughly.
• Break the broccoli florets into small pieces (bite-sized) so that it combines with the eggs evenly. Add to the egg mixture and stir to combine.
• Pour the egg mixture into the baking dish.
• Bake for 30 minutes.
• Remove from the oven and cut into six portions.
• Add one portion to each English muffin to form sandwiches.
• Eat immediately, or wrap and freeze for later (see blog post for freezing and reheating suggestions).