Cooking with Cathy: Brocc-o Flower Casserole

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email


1 package Broccoflower
1 cup white onion, diced
1 cup red pepper, diced
1 cup shredded Monterrey Jack & Cheddar cheese
1 can diced green chilies
3 stripes pre-cooked bacon
6 eggs
1 pint heavy whipping cream
Zeis spice:
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
2 TBS. Tabasco sauce
1 TBS. lemon juice

In a large pan, cook Broccoflower in 6 cups of water with all spices. Boil over high heat for 15 to 20 minutes or until fork tender. Drain and mash with a fork until bite size. Spray a 8 x 8" pan and fill with diced veggies. In a small mixing bowl, beat eggs with heavy whipping cream. Pour egg mixture into the veggie pan. Add cheese, Broccoflower, and stir. Bake, uncovered, at 375 for 40 minutes or until golden brown. Top with the mixture of diced green chilies and crumbled pre-cooked bacon. Heat that mixture in the microwave for 1 minute before serving

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