CEIMB: Broccoli-Cheddar Breakfast Bake

I can't believe it's finally my turn to pick a recipe for Craving Ellie in my Belly! Whee! OK, so, I picked the Broccoli-Cheddar Breakfast Bake from Ellie's new book So Easy. The recipe is not available online, so I posted it here last week.

I was so pleased with this recipe. I love the idea of preparing the night before and just throwing it in the oven in the morning. I halved the recipe because I knew my girls wouldn't be into it (they're both very particular about textures), and baked it in a 9x9 dish and it came out great (though it could have used a bit more salt for my taste). The portion size is really generous too, Josh and I both felt like we got to eat a lot but didn't feel all overly stuffed.

However. I've realized that I do not like separating eggs. It seriously grosses me out. So, there's that. But aside from the mucousy gross-out factor of dealing with the eggs in here, it was a fantastic recipe and one I would certainly use if I ever return to that life of inviting people over for brunch. For now, I just can't keep the floors clean enough for that, so I'll just make it for Josh and me. I mean, look at that picture. I served it on a paper plate, for godness' sake. That's how we're rolling these days. I hope you all enjoyed the recipe too!

Broccoli-Cheddar Breakfast Bake Recipe

Hey CEIMB-ers! I'm hosting on February 25, and my recipe is from So Easy and is not posted on the Food Network site, so for those of you in need, here it is:

Broccoli-Cheddar Breakfast Bake

2 tsp olive oil
1 large onion, diced (abt 2 cups)
Cooking spray
1 whole-wheat baguette (abt 18 inches long, 8 oz.), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups low-fat milk
1 10-oz package frozen chopped broccoli, thawed
1 1/2 cups shredded extra-sharp cheddar (6 oz)
3/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp freshly ground black pepper

Heat the oil in a nonstick skillet over medium-high heat. Add the onions and cook, stirring, until translucent and beginning to brown, abt 4 minutes. Set aside to cool.

Spray a 9x13-inch baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites and milk until incorporated. Add the onions, broccoli, cheese, nutmeg, salt and pepper and stir to incorporate. Pour the egg mixture over the bread, spreading it around so the liquid saturates the bread. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 deg F. Remove the plastic wrap and bake until the top forms a light brown crust, 50 to 60 minutes. Serve hot.

Makes 8 servings

CEIMB: Curried Chicken Salad

This week's Craving Ellie in my Belly recipe was the Curried Chicken Salad, hosted by Sarah from Sarah's Kitchen Adventures.

Um, wow. I LOVED this salad. I'm too sleepy to construct full sentences, so here are some thoughts:

- Loved the curry and cilantro together.
- Would add more grapes next time.
- Liked it way way way better than that other Chicken Waldorf Salad we did a few months ago. I don't always love the creamy salads, but with all of the curry and cilantro in this one, the mayo-y taste was played way down.
- There's so little mayo in it that I wonder if really needs it at all? Will try with just non-fat Greek yogurt next time.
- More of a summer dish to me, would bring a bowl of this and some chips to the beach for am after-work beach picnic dinner.
- I just about doubled the almonds, and am glad I did. They would have practically disappeared otherwise.
- Definitely need the pita chips with them, for the added crunch and saltiness
- Predictably, my husband's palate is fundamentally flawed, and while he loved the salad, he did not love it with the chips. Weirdo.