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This Broccoli Cheese Breakfast Casserole is adapted from a recipe my Grandma Denny used to make, and Grandma was the best cook I knew in those days.


  • 12 eggs, beaten with a fork
  • 1 T milk or half and half
  • 1 tsp. Spike Seasoning
  • fresh ground black pepper to taste
  • 3 cups broccoli flowerets
  • 3/4 cup cheese (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
  • (Optional: serve with low fat sour cream. Also good topped with Ajvar Red Pepper Spread.)

See full instructions on : www.kalynskitchen.com

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