Broccoli & Leek Breakfast Casserole

By KDudek88

Ingredients

• 8 cups Challah bread cubes (1 inch cubes)
• 2 cups broccoli florets, blanched
• 1 leek, halved and cut into 1/2 inch pieces
• 4 eggs
• 6 egg whites
• 1 1/2 cups lowfat or non-fat milk
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• salt & pepper

Preparation

Step 1

Preheat the oven to 350 degrees. Heat oil in a small frying pan over medium heat. Saute leeks until tender. Remove from heat and set aside. In a large bowl, whisk together eggs, egg whites and milk. Add broccoli, leeks and cheese, stir to combine. Add salt and pepper to taste and fold in challah cubes until all pieces are wet. Pour into a greased baking dish and let bread soak for at least 25 minutes. (Can soak overnight in fridge!) Bake covered with foil for 35 minutes then remove cover and bake for 10 more minutes or until top is brown.