Broccoli Cheddar English Muffin Bake
A delicious vegetarian brunch recipe!
4 Thomas'® Original English Muffins
1 cup potatoes, roasted
1 cup broccoli florets
12 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup cheddar cheese, shredded
Cut each Thomas'® English Muffin into eighths, split apart and place into cast iron skillet. Top with roasted potatoes and broccoli florets. Crack eggs into large mixing bowl and whisk in salt and pepper. Pour egg mixture over muffins, potatoes and broccoli. Top evenly with shredded cheese.
Bake for 40 minutes, or until eggs are set. Remove and let cool for 10 minutes before cutting into wedges. Serve with your favorite salsa if desired.