Kitchen > Eggs > Egg-Broccoli Custard Bake



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Egg-Broccoli Custard Bake

This is intended to be a side-dish for most people. But in our WLS world I think it is a perfect main dish. Protein, dairy and veggies. Not to mention delicious flavor. We added salt and pepper at the table, and my husband gave a few shakes of Tabasco sauce. Delicious recipe - and easy! Another good recipe reheated the following day.

For on-the-go protein get the LivingAfterWLS Neighborhood Cookbook

Ingredients:
• 1 package (10 oz.) frozen chopped broccoli, thawed and drained
• 1 can (4 oz.) sliced mushrooms, drained
• 1 cup (4 oz.) shredded reduced-fat Swiss cheese
• 6 eggs
• 1/2 cup skim milk
• 1/2 cup bottled reduced-fat ranch dressing
• 3 tablespoons flour

Directions:
In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.

Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.

Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

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