Broccoli Cheddar Egg Sandwiches Food
BROCCOLI AND EGG SANDWICH
This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
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
Whip up a batch of these vegetarian egg sandwiches ahead of time and freeze them up to one month for on-the-go breakfasts.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252 kcal, Carbohydrate 26 g, Cholesterol 170 mg, Protein 16 g, SaturatedFat 4 g, Sodium 488 mg, Sugar 3 g, Fat 10 g, UnsaturatedFat 4 g
BROCCOLI AND CHEDDAR EGG SANDWICHES
The easiest breakfast to meal prep is hands down an egg sandwich, and you can create all different varieties. My classic freezer egg sandwiches feature sausage, egg and cheese, but these broccoli and cheddar egg sandwiches are a great twist on the classic. I bake eggs, egg whites, cheese, and fresh broccoli into a quiche, and then cut it into six servings. Assembled with light English muffins and frozen individually, these are a great vegetarian option for breakfast, and the perfect way to incorporate some extra veggies into your day.
Provided by Steph
Number Of Ingredients 8
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).
Nutrition Facts : ServingSize 1 sandwich, Calories 206 kcal, Carbohydrate 26 g, Protein 18 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 166 mg, Sodium 556 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 3 g
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