Today’s recipe was inspired by this post/recipe :
I changed the recipe to include some pasta, so it would be more of a main dish. I think this recipe could also be used for brunch or breakfast too.
- 2 lbs. broccoli, cut up-stems removed
- 4-6 strips of cooked bacon
- 2 Tbsp. flour
- 5 eggs, beaten
- 1 c. milk
- 1/2 cup cream (I used fat-free)
- 1 Tbsp. Dijon mustard
- 2 cups cooked pasta (I used whole wheat small shells)
- salt and pepper
- 4 oz. goat cheese
- 8 oz. cheddar cheese, shredded
Heat oven to 375 degrees. Prepare a 2 quart casserole dish with non-stick cooking spray and set aside.
Steam the broccoli until just cooked, when it’s bright green and cooked but still crisp. If you would like, you can use the remaining water used to steam the broccoli to cook the pasta. Drain the broccoli and pasta, and cool slightly. Meanwhile, mix eggs, flour, milk, cream, Dijon mustard, salt and pepper. Add in crumbled goat cheese and chopped bacon, as well as the pasta and broccoli and finally the cheddar cheese. Pour mixture into prepared dish and bake for 35-45 minutes, until egg is fully cooked. Let stand for 10 minutes before serving.