Broccoli Souffle Breakfast Burritos Recipes

ROYAL BROCCOLI SOUFFLE

Steps:

• Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended., In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in cheese, mustard, salt, pepper and broccoli. Whisk a small amount of hot mixture into egg yolk; return all to bowl, whisking constantly. Cool slightly., In another bowl, beat egg whites with cream of tartar until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites. Transfer to prepared dish. Bake until top is puffed and center appears set, 30-35 minutes. Serve immediately.

BROCCOLI "SOUFFLE" BREAKFAST BURRITOS

Steps:

• Microwave broccoli with a little water for 6 minutes or until tender and drain.
• Meanwhile, whisk egg, egg white and milk with salt and pepper until frothy.
• Scramble egg mixture in margarine.
• Heat tortillas in microwave for 1 minute or until soft and pliable.
• Mix broccoli with eggs.
• Place broccoli/egg mixture down the middle of the tortilla, place slice of cheese on top.
• Roll burrito-style: tuck ends in and roll, enveloping entire mixture inside.
• Place flap-side down in a warm skillet to seal and melt cheese.
• Flip to heat on other side.
• To Freeze: Place burritos individually on a cookie sheet to flash freeze. When solid, wrap individually in plastic wrap and place in a ziplock bag.
• To Reheat: Pull out of freezer, and microwave on high for 3-4 minutes or until heated through.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

BROCCOLI BURRITOS

Steps:

• Wrap tortillas tightly in aluminum foil; bake at 350 degrees F for 15 minutes.
• Combine broccoli, cheese, tomato, jalapenos if you want, and onion; spoon mixture evenly in center of each tortilla.
• Roll up each tortilla; place seam side down in a lightly greased 12x8 2-inch baking dish.
• Top with tomato sauce or other tomato variant.
• Cover dish, and bake at 350 degrees F.
• for 45 minutes.
• Spread sour cream over top; garnish with parsley if desired.