Broccoli Cheddar Breakfast Bake | Breakfast Casserole
- 4 whole English Muffins
- 1 cup Roasted Potatoes
- 1 cup broccoli florets
- 12 large eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees and lightly spray a 10 inch cast iron skillet with cooking spray.
Cut each English Muffin into eighths, split apart and place into cast iron skillet. Top with roasted potatoes (see here for recipand broccoli florets. Crack eggs into large mixing bowl and whisk in salt and pepper. Pour egg mixture over muffins, potatoes and broccoli. Top evenly with shredded cheese.
Bake for 40 minutes, or until eggs are set. Remove and let cool for 10 minutes before cutting into wedges. Serve with your favorite salsa if desired.
Calories: 238kcal | Carbohydrates: 18g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 538mg | Potassium: 287mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 13.1mg | Calcium: 167mg | Iron: 2.5mg