Bacon Cheddar Broccoli Bake Recipes

BACON CHEDDAR BROCCOLI BREAKFAST CASSEROLE

Steps:

• Pre-heat oven to 350°F and spray an 8" x 8" casserole dish with non-stick cooking spray. Set aside.
• Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, just until the broccoli softens slightly and turns bright green.
• Remove from heat and transfer broccoli to prepared casserole dish and spread out evenly. Top with shredded cheese and crumbled bacon and side aside.
• Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.
• Remove from oven. Sprinkle with fresh parsley and serve.

BROCCOLI, BACON AND CHEDDAR TOSS

Steps:

• In large bowl, mix all salad ingredients except bacon.
• In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
• Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.

BACON CHEDDAR BROCCOLI BAKE

Steps:

• Slice broccoli florets into bite size pieces and using a box grater or food processor grate the stems
• Cook bacon until crispy and chop, then slice cherry tomatoes in halfBring a pot of salted water to a boil then blanch broccoli for about 2-3 minutes then immediately shock the broccoli in ice waterloo stop the cooking process
• Combine all ingredients except cherry tomatoes and half of the cheddar cheese in a bowl then pour mixture into a cast iron skillet.
• Top broccoli mixture with remaining cheddar cheese and sliced cherry tomatoes. Bake at 400 degrees F. for 20-25 minutes then garnish with a dollop of sour cream

CREAMY BROCCOLI-BACON BAKE

Steps:

• Heat oven to 425°F.
• Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
• Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.