- 4
- 30 mins
- 60 mins
Ingredients
- 2 english muffins
- 1 bunch broccolini (try kale, broccoli & broccoli rabe)
- 1 large shallot
- 5 oz swiss cheese
- 3/4 cup half-and-half
- 3 tbsp unsalted butter, plus more for greasing
- 2 tbsp finely grated parmesan cheese
Preparation
Step 1
Get the ingredients ready. Tear up the english muffins into crumb-size bits. Trim the broccolini & cut into 1/2 in pieces; chop the shallot. Shred the swiss cheese. In a large liquid measure, beat together the eggs and half-and-half. Clear up your workspace.
Preheat the oven to 325. In a large skillet, melt 2 tbsp butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 min; transfer to a plate. Wipe out the skillet & reserve. Lightly butter an 8 in square baking dish.
In the reserved skillet, melt the remaining 1 tbsp butter over medium heat. Add the shallot, 1/2 tsp salt & 1/4 tsp pepper & cook, stirring often, until softened, about 2 min. Add the broccolini & cook for 1 min. Add 1/2 cup water, increase the heat to medium-high & simmer, stirring occasionally, until the water is evaporated & the broccolini is crisp-tender, 3 to 5 min; transfer to the prepared baking dish. Sprinkle with 1 cup swiss cheese. Pour the egg mixture on top of the broccolini mixture.
In a small bowl, toss together the toasted crumbs & the remaining swiss cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven unitil the eggs are set & the top is browned, about 30 min.
Time to clean up & set the table.