The first time I had a similar breakfast casserole to the one I am going to post, I swear, it was life changing. I love almost everything breakfast. I say almost everything because I have a deep hatred towards bacon. I’ve been called “terrorist” before because it’s true, who hates bacon? Well I do. Something about the texture and the appearance – I just cannot do it. The smell too. Makes me want to vom.
Back to the topic at hand. This breakfast casserole is legit. There are so many different things you can do with this recipe. You could throw any sort of meat in it that you want – sausage, ham… bacon or even veggies! We decided on broccoli for our casserole & it was so yummy. Just swap out the broccoli in the recipe for whatever you’d like – spinach, tomatoes, mushrooms, onions, meat – you name it, i’m sure it would be just as delicious!
Also, this recipe is super easy to make. If you have a half hour of time you’re pretty much set. Prep is pretty quick & it only takes about 20-25 minutes to bake in the oven. Easy-peasy! You could even prepare it the night before if you’re pressed for time & bake it the next day! It’s so great. Enjoy!
Broccoli, Egg & Cheese Breakfast Casserole
Prep Time: 10 MinutesBake Time: 20-25 Minutes
1 Can Crescent Rolls
1 Cup Mild Cheddar
1 Cup Monterey Jack
¾ Cup Low-Fat Milk
½ TBSP Butter, Cubed
1 Medium Head of Broccoli, Cut into Bite Size Pieces
Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray & line with crescent rolls. Gently press the crescent roll pieces together so they cover the bottom evenly.
While oven is preheating steam the broccoli so it turns bright green. You can do this over the oven or in the microwave, whatever is easiest for you! Once broccoli is steamed set aside & allow any moisture to drain from the broccoli.
In a medium bowl add eggs & milk & beat until combined. Set aside.
Layer the broccoli on top of the crescent roll crust as evenly as possible. Next sprinkle the cheese over the broccoli. Pour the egg mixture over the cheese & broccoli. Allow to spread out & sprinkle with salt & pepper.
Place into the preheated oven & bake for 20-25 minutes or until mixture begins to turn golden & eggs are cooked.
Allow to cool & set slightly before serving & enjoy!
I have so many delicious new recipes to share with you all. I have been slacking on my blog duties, typical, but i’m back! I have 5 new recipes to share with ya’ll. Who knows when i’ll get them all written & posted, but I’m hoping by the end of this week they’ll all be up. They are just too darn delicious to not share!
Life has been good though. Real good. Headed to the beautiful Stone Harbor, NJ beach this weekend which I am VERY excited about. I was sadly only able to get to the beach once this year & it was too chilly to even go onto the beach. Depressing, I know. I’m only 2 hours away from the beach there is no excuse for this behavior. So this weekend I vow to get sand in my hair, breath salty air through my lungs, soak in that Vitamin D & sip wine. Wine on wine on wine! I cannot wait!
The recipe that I’m going to share with you all tonight is called “No-Cream Cream of Broccoli, Cauliflower & Carrot Soup.” I found a “No-Cream Cream of Broccoli Soup” recipe in the September 2015 issue of Everyday w/ Rachel Ray magazine & knew right away that I had to try it. Not only do I LOVE broccoli soups, but I love soups that I get to put into the blender. It blends all the flavors so so well & heck, makes it so much easier to slurp up! The cannelli beans give it a creamy texture without the cream, which is a win in my book. I mean I LOVE cream don’t get me wrong, but I also love where I can make things healthier without really changing the taste, you know? Now my soup wasn’t SUPER creamy, but it was SUPER fresh tasting & such lovely flavors all blended together as one. I hope you all enjoy it as much as I did.
No-Cream Cream of Broccoli, Cauliflower & Carrot Soup
Prep: 20 Min Cook Time: 55 Min
2 TBSP Olive Oil
1 LB Fresh Broccoli, Stems Cut-Off & Cut into Chunks
1LB Fresh Cauliflower, Stems Cut-Off & Cut into Chunks
1/2 C Carrots, Diced
1 Shallot, Diced
3 Leeks, White Part Only, Diced
5 C Low Sodium Chicken Broth
2 Cans Cannelli Beans (15 OZ Each), Rinsed
2 TBSP Lemon Juice
1/2 tsp Lemon Zest
1/2 C Cheddar Cheese, Extra for Topping
1/4 C Parmesan Cheese
Dice shallot & white parts of the 3 leeks. Set aside & begin cutting up rinsed broccoli, cauliflower & carrots.
In a large saucepan heat olive oil over medium heat. Add diced shallots & leeks to pot & cook through for approximately 5 minutes.
Once shallots & leeks are cooked through add the chicken broth & cannelli beans. Bring to a simmer & begin adding broccoli, cauliflower & carrots. Allow to simmer for approximately 30-40 minutes until vegetables are soft.
In a blender begin pureeing soup in batches. Return pureed soup to pot & continue to heat on medium heat.
Add lemon juice, lemon zest, cheddar cheese & parmesan cheese. Heat for approximately 10 more minutes until soup is heated through and flavors are blended.
Spoon into bowls & top with a little extra cheddar cheese. ENJOY!
So i’m not a blogger. Not at all. I’m terrible at all things writing related. My intentions for this blog are to keep my creations in the kitchen organized & my thoughts about those creations noted. Who knows, maybe my blog will inspire others to work their creative magic in the kitchen!
For me, the kitchen is my oasis. I have a lot to learn about cooking in general, but boy can I follow a recipe. I like to add my own personal touches to recipes I find to make them somewhat my own. You have to start somewhere, right? If i’m having a bad day, I like to retreat to the kitchen with a glass of wine or an ice cold beer to help soothe my soul & my mind. I find something I want to make and go to town.
This Squash White Pizza i’m going to share with you all is one of my favorite things to make. It’s so simple, but so good. I was inspired by a pizza that was on special once at a restaurant in Park City, UT called Vinto. I can’t recall what the pizza was called, but it was incredible and I’ve been tweaking this pizza recipe ever since. It still has a lot of room to grow, but that’s what’s so fun about it. Every time I make it, I try something new with it & it just keeps getting better & better.
The nice thing about this recipe is that you can be as creative with it as you want and i’m pretty sure it won’t disappoint. It’s basically a white pizza with cheese & veggies. Can’t go wrong! I’m a huge lover of cheese & white sauce pizzas. Veggies are good too.
I used to use Alfredo sauce as the white sauce for the pizza. This time around I had some extra time on my hands and whipped up a creamy cauliflower garlic sauce for my white sauce. It did not disappoint. The Alfredo sauce definitely gives it a creamier taste. If that’s what you’re going for, then by all means go that route! The cauliflower sauce to me, was a little more refreshing – if that’s even the right word to describe it. I love cauliflower, so I was immediately sold on this sauce. Also, it’s got to be slightly healthier than Alfredo sauce. It’s a win win in my books!
This time around I added some chicken to the top of the pizza for some protein. I marinated the chicken in a Lemon Rosemary Marinade for a few hours. I baked a chicken breast in the oven at 450 degrees Fahrenheit for about 20 minutes or until the chicken was cooked through. Afterwards I sliced it up and placed in atop the pizza. The pizza is just as good without it. If you don’t like meat on your pizza, just follow the recipe below! This is just one of the many possibilities for this dish.
I’ve never actually written a recipe before. Please be patient with me! This pizza is really flexible so the veggie proportions can easily be tweaked depending on how much of each veggie you like. I like a little more zucchini in mine, but that’s just a personal preference. If you like more butternut, add more! Same with the cheeses. If you like your pizza cheesier, by all means add more cheese! I’m honestly guessing on my proportions. I always have more leftover once I start sprinkling everything onto the pizza anyways.
3 Squash White Pizza
Makes 8 Slices of Pizza, Serves 3-4
1/2 C Diced Yellow Squash
3/4 C Diced Zucchini
1/2 C Diced Butternut Squash
1/3 C Red Onion
1 C Shredded Mozzarella Cheese
1/2 to 1 C Shredded Parmesan Cheese Or Italian Cheese
1 Boboli Cooked Pizza Crust (I Used Thin Crust)
5-10 Dollops of Ricotta Cheese
1 TSP Salt
1/2 TSP Pepper
1 TBSP Olive Oil
Preheat oven to 450 degrees Fahrenheit. Place yellow squash, zucchini, butternut squash & red onion into food processor. Process until everything is nicely chopped. Place into a bowl all mixed together with the salt/pepper & set aside. Brush pre-made pizza crust with olive oil. Spread white sauce onto crust. You can use Alfredo sauce if your pressed for time or want more of a creamier sauce. I have embedded the link to the sauce I made, which only takes about 20 minutes to make from start to finish – (Creamy Garlic Cauliflower Sauce Recipe). Once you have the sauce spread out on the crust leaving about a 1/2 to 1 inch crust free of sauce start adding some of the cheese, sprinkling it evenly atop the sauce. Next start sprinkling the veggies. Sprinkle as much or as little as you’d like. Once you have the amount of veggies you like layered onto the pizza add some dollops of ricotta cheese atop the veggies. Try to space it so each piece of pizza has at least one dollop of ricotta on it once sliced. Place the pizza into the oven for 8-10 minutes until cheese is melted and crust is starting to crisp. If you used the creamy garlic cauliflower white sauce as your sauce, allow the pizza to sit for a few minutes so the sauce can set. ENJOY!