Broccoli Souffle Breakfast Burritos Recipes

BROCCOLI "SOUFFLE" BREAKFAST BURRITOS

Steps:

• Microwave broccoli with a little water for 6 minutes or until tender and drain.
• Meanwhile, whisk egg, egg white and milk with salt and pepper until frothy.
• Scramble egg mixture in margarine.
• Heat tortillas in microwave for 1 minute or until soft and pliable.
• Mix broccoli with eggs.
• Place broccoli/egg mixture down the middle of the tortilla, place slice of cheese on top.
• Roll burrito-style: tuck ends in and roll, enveloping entire mixture inside.
• Place flap-side down in a warm skillet to seal and melt cheese.
• Flip to heat on other side.
• To Freeze: Place burritos individually on a cookie sheet to flash freeze. When solid, wrap individually in plastic wrap and place in a ziplock bag.
• To Reheat: Pull out of freezer, and microwave on high for 3-4 minutes or until heated through.

BROCCOLI BURRITOS

Steps:

• Wrap tortillas tightly in aluminum foil; bake at 350 degrees F for 15 minutes.
• Combine broccoli, cheese, tomato, jalapenos if you want, and onion; spoon mixture evenly in center of each tortilla.
• Roll up each tortilla; place seam side down in a lightly greased 12x8 2-inch baking dish.
• Top with tomato sauce or other tomato variant.
• Cover dish, and bake at 350 degrees F.
• for 45 minutes.
• Spread sour cream over top; garnish with parsley if desired.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.