Broccoli And Egg Sandwich Recipes

BROCCOLI AND EGG SANDWICH

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

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.

BROCCOLI-CHEDDAR EGG SANDWICHES

Steps:

• Preheat the oven to 375 degrees and spray or grease a 9x13 baking dish.
• In a medium bowl, steam the broccoli in the microwave for 3 minutes uncovered, or until softened. While the broccoli steams, crack the eggs into a large bowl and beat.
• Once the broccoli is done, roughly chop it and add it to the eggs along with the cheese, milk, salt, and black pepper.
• Pour the mixture into the pan and cook for 25 minutes, or until the eggs are cooked through.
• Toast the English muffins and butter them, if desired. Allow the eggs and English muffins to cool completely.
• Once the eggs are cool, use a round cookie cutter or a glass that's about the size of the English muffins, cut the egg into rounds (save the scraps to make a bonus sandwich, if desired).
• Assemble the sandwiches by putting one egg round between two English muffin halves, then wrap each sandwich in aluminum foil and store in the refrigerator for 3 days or the freezer for 3 months.
• To warm or defrost the sandwiches, remove them from the aluminum foil, wrap them in a damp piece of paper towel, place on a plate, and microwave for 1 - 1 ½ minutes, or until warmed through.

BROCCOLI AND CHEDDAR EGG SANDWICHES

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).

BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!

Steps:

• Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
• In a small bowl beat eggs
• Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
• Stir occasionally.
• Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
• You don't want the broccoli too soft.
• Add cheese if you like and cover until melted.
• Serve with ketchup.

EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP

Steps:

• Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
• Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
• To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.