Broccoli Cheddar English Muffin Bake

8 Servings
20 Prep Time
40 Cook Time

A delicious vegetarian brunch recipe!

Ingredients

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

Directions

Preheat oven to 350 degrees F and lightly spray a 10 inch cast iron skillet with cooking spray.

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.
Broccoli Cheddar English Muffin Bake A delicious vegetarian brunch recipe! 8 servings 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 Preheat oven to 350 degrees F and lightly spray a 10 inch cast iron skillet with cooking spray. 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. Broccoli Cheddar English Muffin Bake