Deviating from the past few days’ trend of posting about undergarments (apologies if you were looking forward to me delving into ass-less chaps today), here’s a brand new recipe for y’all to test out this weekend! This recipe is easy to make, relatively low-calorie (it’s better than eating a danish for breakfast, at least!), and super delicious… for almost any meal! I made this recipe almost two weeks ago, and I had 1-2 servings of the dish (which has 12 servings in total) for my next 72 hours’ worth of meals.
I have no regrets.
Broccoli and Cheese Egg Bake
12 large eggs
1 12-ounce bag of "steam in bag" broccoli florets, steamed (as specified on the bag)
1/3 cup of grated Parmesan cheese
3/4 cup of shredded cheddar cheese
1/2 teaspoon of salt
3/4 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
pinch of thyme
Preheat the oven to 325°F (163ºC) and spray a baking pan or muffin tin with nonstick cooking spray.
In a large bowl, crack and whisk together the eggs until all of the yolks are broken and the eggs are well-mixed. Add the remaining ingredients and whisk until all of the ingredients are combined.
Pour the mixture into your prepared baking pan or muffin tin and place into the oven to bake for 30-35 minutes, or until the center of the egg bake has set.
Remove and allow to cool before cutting into 12 pieces (if using a baking pan), and start chowing!