Recipe Review - Broccoli Swiss Egg Bake

I think I'll try to incorporate a recipe once in a while here too... maybe some forgotten old ones, favorites that I use all the time, or some new ones that have been sitting around and haven't been tried yet. Might as well start somewhere! This one happens to be a frequent favorite for our whole family. Posting a recipe like this will be a learning curve for me, so I'd love some feedback if you happen to come across this post!

Broccoli Swiss Egg Bake 

Ingredients - 2 English muffins, 1 bunch broccoli, 1 shallot, 6oz shredded Swiss cheese, 5 eggs, 3/4 cup half and half, 3 Tbsp butter, 1/2 tsp salt, 1/4 tsp pepper, 2 Tbsp grated Parmesan cheese

Tear up the English muffins. Heat 2 Tbsp butter in skillet. Add muffins and cook until golden. Wipe out skillet.

Melt 1 Tbsp butter over medium heat. Add chopped shallot, salt, and pepper. Cook until soft. Add chopped broccoli, cooking a couple minutes. Add 1/2 cup water, increase heat and simmer to evaporate water and cook broccoli until crisp-tender.

Pour mix into buttered square baking dish. Top with 1 cup of the shredded Swiss cheese. Mix together eggs and half and half. Pour over broccoli in baking dish. Toss English muffins with the rest of the Swiss cheese and put on top of egg mixture. Sprinkle with Parmesan cheese.

Bake in a 325 degree oven until eggs are set and top is browned.. 30-35minutes.

Slice and serve! For some reason, although delicious right out of the oven, to me this always tastes better reheating it later, so obviously you can make it ahead and just microwave portions the next day too. Fabulous!