Best Broccoli Souffle Breakfast Burritos Recipes

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DECADENT BROCCOLI SOUFFLE



Decadent Broccoli Souffle image

I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!-Elaine Luther, Homosassa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

3 large eggs
4 tablespoons butter, divided
2 bunches broccoli
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 teaspoon Dijon mustard
2 tablespoons dry bread crumbs

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 205 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 321mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

BROCCOLI SOUFFLE



Broccoli Souffle image

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Provided by Heather

Categories     Side Dish     Vegetables     Broccoli

Time 1h10m

Yield 10

Number Of Ingredients 9

1 (14 ounce) bag frozen chopped broccoli, thawed
¼ cup margarine
¼ cup all-purpose flour
1 cup milk
3 eggs, beaten
⅔ cup mayonnaise
3 tablespoons chopped onion
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  • Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
  • Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
  • Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g

BROCCOLI BURRITOS



Broccoli Burritos image

Non-meat and non-bean based, if you don't like meat (or even if you do like meat) and you're looking for something different.

Provided by spatchcock

Categories     Cheese

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 8

10 flour tortillas
2 lbs fresh broccoli, coarsely chopped
1 1/2 cups shredded monterey jack cheese
1 large tomatoes, finely chopped
3/4 cup chopped onion
minced jalapeno (optional)
8 ounces tomato sauce (I use crushed tomatoes with no seasoning added. you can also puree some fresh tomatoes or use salsa.)
8 ounces sour cream (I use FF)

Steps:

  • Wrap tortillas tightly in aluminum foil; bake at 350 degrees F for 15 minutes.
  • Combine broccoli, cheese, tomato, jalapenos if you want, and onion; spoon mixture evenly in center of each tortilla.
  • Roll up each tortilla; place seam side down in a lightly greased 12x8 2-inch baking dish.
  • Top with tomato sauce or other tomato variant.
  • Cover dish, and bake at 350 degrees F.
  • for 45 minutes.
  • Spread sour cream over top; garnish with parsley if desired.

Nutrition Facts : Calories 367.5, Fat 14.3, SaturatedFat 7.3, Cholesterol 25.6, Sodium 583.9, Carbohydrate 49.7, Fiber 15.2, Sugar 8.4, Protein 17.8

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 35m

Yield Serves 8

Number Of Ingredients 7

1 1/2 pound trimmed broccoli (one medium-size bunch)
1/2 cup ricotta cheese
Freshly grated nutmeg
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
8 eggs, separated
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
  • Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

2 (10-ounce) packages frozen chopped broccoli
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon grated nutmeg
6 egg yolks beaten
1/4 teaspoon cream of tartar
8 egg whites beaten stiff

Steps:

  • Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
  • Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI "SOUFFLE" BREAKFAST BURRITOS



Broccoli

Made these this morning. Very easy and yummy. This is my new "on-the-way-to-work" breakfast. Would be great for lunch or dinner as well.

Provided by Queen of Everything

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup broccoli, frozen
1 egg
1 egg white
2 tablespoons milk
2 ounces cheese (I used cooper sharp)
2 flour tortillas
1 tablespoon margarine
salt
pepper

Steps:

  • Microwave broccoli with a little water for 6 minutes or until tender and drain.
  • Meanwhile, whisk egg, egg white and milk with salt and pepper until frothy.
  • Scramble egg mixture in margarine.
  • Heat tortillas in microwave for 1 minute or until soft and pliable.
  • Mix broccoli with eggs.
  • Place broccoli/egg mixture down the middle of the tortilla, place slice of cheese on top.
  • Roll burrito-style: tuck ends in and roll, enveloping entire mixture inside.
  • Place flap-side down in a warm skillet to seal and melt cheese.
  • Flip to heat on other side.
  • To Freeze: Place burritos individually on a cookie sheet to flash freeze. When solid, wrap individually in plastic wrap and place in a ziplock bag.
  • To Reheat: Pull out of freezer, and microwave on high for 3-4 minutes or until heated through.

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