A quick and easy meal idea, great for any time of the day!
- 2 cups broccoli florets (chop after steamed)
- 2-4 slices of bacon
- 1-2 tsp olive oil (optional)
- 1/2 sweet yellow onion, finely diced
- 1 pre-made pie crust
- 1 1/2 cup extra sharp white cheddar cheese, shredded
- 5 eggs
- 1 1/2 cups Trinity Valley Milk
- Sea salt and freshly cracked pepper to taste
Preheat oven to 375 degrees. Steam the broccoli until fork-tender. While broccoli is cooking, cook the bacon in a skillet over medium heat until crisp. Place cooked bacon on a paper towel to drain grease, then cut/crumble it. Remove all but 1-2 teaspoons of bacon grease from the skillet (or use olive oil), then add chopped onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
Meanwhile, coat a pie pan with cooking spray and carefully unroll the pre-made pie crust into the pan. Crimp the edges of the crust. Combine eggs, milk, sea salt, and fresh pepper (to taste) together in a bowl and whisk until very well combined. Sprinkle most of the chopped broccoli, onions, bacon, and extra sharp cheddar in the bottom of the pie, then pour the whisked egg mixture over top. Sprinkle remaining broccoli, bacon, cheese, and onions on top of the egg mixture. Bake for 40 minutes, or until the top is set (not wiggly) and eggs are cooked through.