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