Mini Italian Breakfast Bake Recipe with Romanesco Broccoli
A quick, easy, and healthy breakfast idea you can make in under 25 minutes. Use your favorite ingredients to design your own recipe. Make it dairy-free, vegetarian, meat lovers, or just the ingredients you have in your refrigerator for a simple breakfast idea the entire family will love.
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Mini Italian Breakfast Bake Recipe with Romanesco Broccoli
A quick, easy, and healthy breakfast idea you can make in under 25 minutes. Use your favorite ingredients to design your own recipe. Make it dairy-free, vegetarian, meat lovers, or just the ingredients you have in your refrigerator for a simple breakfast idea the entire family will love.
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| Servings | Prep Time |
| 9pieces | 10minutes |
| Cook Time |
| 10-12minutes |
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Ingredients
- 6large eggs, beaten
- 2tablespoons water
- 1/2teaspoon dried basil
- 1teaspoon salt. divided
- 1/4teaspoon pepper
- 1/4cup diced zuccinior your favorite vegetagble
- 1/4cup diced onions
- 1/8cup cilantro, choppedor your favorite herb
- 1/2cup cherry tomatoes, halved
- 9 Romanesco Broccoli florets
- 1tablespoon light olive oil
Instructions
- Start by cutting off the stem and outer leaves of the Romanesco broccoli. Standing on its core, cut the broccoli down the middle. Gently cut off each florets beginning at the bottom to get the tree-shaped florets. Set aside.
- Preheat oven to 350°F. Prepare a non-stick muffin pan with cooking spray.
- Add 1 tablespoon of your favorite combination of ingredients to each muffin cup.
- In a bowl or glass cup with a pouring spout, whisk together eggs, water, salt, and pepper until fluffy. Pour eggs into each muffin cup up to 1/4-inch from the top.
- Transfer pan to the oven and bake 10-12 minutes or until eggs are fluffed over the top of the pan.
- While eggs are baking, heat 1/2 cup water in a saute pan over high heat. Add Romanesco broccoli florets and cover. Lower heat to medium and let steam 4 to 5 minutes or until soft when pierced with a fork.
- to Drain water from the pan. Add olive oil and 1/2 teaspoon of salt. Toss and remove from heat.
- When eggs are done, remove from oven and let sit for 2 minutes before transfering to a serving platter. Gently lay one Romanesco Bbroccoli floret on top of each egg bake and serve immediately.
Recipe Notes
I like to use whatever I have on hand in my refrigerator so each time I make this recipe it is a deliciously new experience for my family and guests.
Recipe by Lisa Soldo-Johnson for www.culiarybutterfly.com