We had the missionaries over for dinner last night. We planned to do this a week in advance. And here it was, Saturday morning, and we STILL had no clue what we were going to fix!! Okay, that's not exactly true. We had so many options and we couldn't make a final decision! Sometime mid morning, we decided that we would have waffles for dinner (seriously, is there anything better??). I had seen a recipe for a breakfast casserole on Pinterest (here we go again...) and had been wanting to try it, but hadn't had the chance. Well, here it was and I was taking the opportunity! Here is a link to the original recipe. I'm even being COMPLETELY lazy and using one of her pictures. Mostly because I didn't think to take one of my own, and because this is one dish that actually looked like the pictures!! Here it is:
Broccoli, Ham, and Mozzarella Baked with Eggs
(Makes 8 servings; recipe created by Kalyn)...(mine made 15 servings, but that was because it was a side to the waffles and not the main dish)
4-6 cups very small broccoli flowerets, blanched about 2 minutes, then drained well (when I make this again, I will likely not blanch the broccoli first...it was just a bit too cooked by the time the eggs finished baking)
1-2 cups diced ham (1/2 -1 lb.) - I cheated and purchased pre-diced ham...it was cheaper yesterday than the alternative.
1 cup low-fat grated Mozzarella - I only used about 1/2 - 3/4 cups
1/3 cup thinly sliced green onion (optional) - I also added an additional 1/3 cup onion - diced.
8-10 eggs, well beaten - I used 8
Spike Seasoning (or other all-purpose seasoning blend) to taste - I used straight S&P
Heat oven to 375F. Spray a 9"x12" casserole dish with non-stick spray. (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)
Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.
Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish. Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over. Use a fork to "stir" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but carry on!)
Bake 35 - 45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take longer baking time, but start to check after about 30 minutes.) Serve hot, with low-fat sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.
For anyone keeping score at home, based on my 15 piece serving per recipe, this comes out to 2 PointsPlus!! Phenomenal!!