I know you are used to seeing lots of sugar treats here, but today we are going to take a look at one of my favorite lunch meals. My husband makes this Broccoli and Cheese Egg Casserole for us to eat throughout the week.
He usually eats this for breakfast and I will usually have it for lunch. The egg casserole is not something new. I love it because you can change it up with different vegetables each time. Now because I’m the one making all the sugar, and my husband is the one making the dinners, I had to ask him for the ingredients. My husband kind of laughed at me and said he bakes by feeling. He just throws in what he wants and doesn’t measure. So the other day I had him make this with me, and I measured the ingredients for this Broccoli and Cheese Egg Casserole. He said I was cramping his style by making him measure
For this particular egg casserole we used red onion, mushrooms, broccoli, a can of tomatoes, and a bag of sharp Sargento cheese. We like to use a food processor to chop the vegetables. It will cut down on your prep time by quite a bit. We have the Ninja and I love it. It is perfect for finely dicing your ingredients in a very short amount of time. Whisk your eggs, stir in the vegetables, and pour in a baking dish. It doesn’t get much easier than that. One bowl to clean and no mixer. You need easy recipes like this every once in a while.
This Broccoli and Cheese Egg Casserole is so delicious. The best thing about this casserole is that it reheats well. I usually reheat a square in the microwave for lunch. It is a nice meal to make up and have in your refrigerator for the week.
Eating a healthy lunch means I can have that brownie or cookie in the afternoon. Oh wait! That isn’t how healthy eating is supposed to work!
*This post is sponsored by Sargento® , all opinions are my own.