Ingredients:
2 tablespoons plain breadcrumbs
4 large eggs
1 1/4 cups 1% low-fat milk
1/2 teaspoon hot sauce ( Tabasco)
1/4 teaspoon salt ( or to taste)
fresh ground black pepper
2 cups cubed whole wheat bread ( 2 slices, crust removed)
3 cups broccoli florets
2 teaspoons extra virgin olive oil
4 slices Canadian bacon, diced ( remove for vegetarian)
1 medium onions, chopped
1 cup grated monterey jack cheese (4-ounces) or 1 cup part-skim mozzarella cheese ( 4-ounces)
Directions:
Preheat oven to 350 degrees; coat a 9-inch deep-dish glass pie pan with cooking spray; add breadcrumbs, tilting to coat sides.
Whisk eggs, milk, hot sauce, salt and pepper in a large bowl; Add bread and stir to coat, set aside in refrigerator.
Steam broccoli until JUST tender, 3 to 4 minutes; refresh under cold water and drain well; chop coarsely.
Heat oil in a mediun nonstick skillet over medium-high heat; add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes.
Add the onion mixture and broccoli to the egg mixture; stir in cheese; pour into the prepared pan spreading evenly.
Bake the pie until light golden and set, 45 to 50 minutes; let cool slightly, cut into wedges and serve.
Servings: 4-6
Time preparation: 30 min.
Time total: 80 min.