ingredients:
1 tablespoon extra virgin olive oil
½ large onion, diced
1 green bell pepper, deseeded and diced
2 garlic cloves, minced
2 cups diced cooked ham
12 large eggs
⅓ cup milk (dairy or dairy-free)
kosher salt and freshly ground black pepper
4 cups broccoli florets (from one head of broccoli)
1 cup shredded cheddar cheese
methods:
Preheat your oven to 400°F (200°C) and get a 9×13-inch casserole dish out. Heat the oil in a large saute pan over medium heat. Add the onion and bell pepper and stir for 3 minutes. Add the minced garlic and broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.
Transfer the onion and broccoli mixture to the casserole dish. Add the diced ham and cheese, then stir everything together.
n a mixing bowl, whisk the eggs, milk, salt, and pepper together, until lightly frothy.
Pour the egg mixture on top of the ham and vegetables. Cook for 30 to 35 minutes, or until the center is cooked through and the edges are slightly golden.
Slice the breakfast casserole into squares, and if you'd like, garnish freshly chopped herbs before serving.
