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Broccoli and Mushroom Egg Casserole


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  • 1/2 of a medium onion, diced
  • 2 cups cooked frozen broccoli florets
  • 2-4 oz roughly chopped button mushrooms
  • 8 large eggs
  • 2 Tbsp milk {preferably raw, organic, and/or grass fed}
  • 4 oz shredded cheese cheddar or mozzarella



Step 1

Preheat oven to 375 degrees.

In an ovenproof skillet, saute a onion in a bit of butter. Once onions are nearly done, add the mushrooms. Saute until onions are translucent. Turn off the skillet.

In a bowl, scramble the eggs with the milk. Add the cheese. Pour the egg and cheese mixture over the veggies in the skillet. Drop in the cooked broccoli and give it a stir.

Place the entire skillet into the oven for 20-30 minutes {until eggs are done through – test with a knife in the center for doneness}.

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