Morphing Soup + Broccoli Cheddar Individual Breakfast Casseroles

I know you guys are probably tired of seeing these, but I can’t help myself! I have half a loaf of bread I need to finish asap (and I don’t want to freeze it), and I’m having a blast trying different flavor combinations out for you guys!

Yes…I made more TCL Breakfast Cups aka Individual Breakfast Casseroles. Things in small versions are just more fun to eat, no?

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Today I went meat free with…

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Broccoli cheddar!

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Fresh out of the oven.

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Golden and dee-licious!

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Perfect with a nice, safe apple.

Broccoli-Cheddar Breakfast Cups (for 2)

*Recipe makes 4 breakfast cups for 2 people, but can easily be tripled (or multiplied further) to feed a crowd*

Ingredients:

  • 2 slices bread, cut into cubes/chunks (I used hearty whole grain bread)
  • 2 eggs
  • 2 tbsp milk
  • 1/2 cup broccoli, chopped (fresh or frozen should work)
  • 1/4 cup cheddar cheese (chopped small or shredded)
  • 1/4 tsp salt
  • 1/4 tsp ground mustard
  • dash garlic powder, pepper, turmeric (optional)

Directions:

  1. Pre-heat oven to 350 degrees F and prepare a muffin tin with non-stick spray (4 cups for the original recipe).
  2. Whisk egg, milk, and spices in a medium bowl.
  3. Add bread pieces, stir till bread is equally covered.
  4. Gently mix in broccoli and cheese and let sit for 5 minutes.
  5. Distribute equally into 4 muffin cups, pressing mixture gently into the cups.
  6. Bake for 24-28 minutes, until tops are golden brown and egg is cooked through.
  7. Let rest 5 minutes, or until safe to touch, before serving (careful, they’re hot!).
  8. Enjoy!

***

And for lunch, I had another leftover hodge-podge.

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I decided to use up some of the failed-tofu (trying to make lemonade out of lemons, ya know?) and some spinach.

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I re-heated some of that 3-bean veggie soup I froze into individual servings earlier this week and then added in the tofu and spinach one the soup was hot to heat the tofu through and wilt the spinach.

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I must say, I was really pleased with my work.

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I even re-heated the sweet potatoes and they were pretty good the second time around.

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This lunch was MUCH better than yesterdays…hooray!

Do you morph soup? I like to throw in leftover ingredients, especially cooked veggies and grains. What are your favorite ways to morph your soup?

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Comments

  1. says

    We like making kitchen sink chili:) Whatever is in our fridge for veggies, and then make sure beans, and spices are added:) Very fun and delicious!

  2. Kaitlyn M says

    I can’t wait to make the broccoli-cheddar breakfast cups! They look and sound soo good! But just a few quick questions about them… do I use raw broccoli? Also, do I keep the bread whole when I mix it in with everything? Thanks! (:

    • says

      Hey Kaitlyn, Good questions! I just realized I really need to update my recipe to be more clear. Sorry about that! I cut the bread into cubes. I think I cut it down the middle and then cut each half in half and then went the other direction cutting the same lines (at a 90 degree angle if that makes sense). But any size cube/chunk should be good. I believe I used frozen, but I think fresh would be great, too! HTH and happy cooking! :) Diana

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