|1 tbsp||(15 mL) Olive oil|
|2||Cloves garlic, thinly sliced|
|1/2 tsp||(2 mL) Chilli flakes|
|2 cups||(500 mL) Broccoli florets|
|Salt and pepper|
|1 1/2 cups||(375 mL) Whole milk (3%)|
|9||Slices Villaggio® Original Thick Sliced Italian Style White Bread, cut into 1” (2.5 cm) cubes to mak|
|2/3 cup||(150 mL) Grated Parmesan cheese, divided|
|6||Slices Maple Leaf® Natural Selections® Bacon|
PREHEAT oven to 350°F (180°C). Lightly coat an 8” (2 L) square pan with olive oil.
HEAT oil in a medium skillet over medium-high heat. Add garlic and chili flakes. Stir-fry for 30 seconds. Add broccoli and toss to coat. Season with salt and pepper. Cook 1-2 minutes longer until broccoli has absorbed all the flavours, remove from heat.
WHISK eggs, milk, ½ tsp (2 mL), salt and ¼ tsp (1 mL) pepper in a large bowl. Add to broccoli mixture along with bread and ½ cup (125 mL) Parmesan cheese. Toss to combine and transfer to baking dish. Top with remaining cheese and bacon strips.
BAKE in preheated oven for 45-55 minutes or until puffed and set in the center. The top should be golden brown in spots and bacon should be crisp.
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