Mini Italian Breakfast Bake Recipe with Romanesco Broccoli

Step 1

Start by cutting off the stem and outer leaves of the Romanesco broccoli. Standing on its core, cut the broccoli down the middle. Gently cut off each florets beginning at the bottom to get the tree-shaped florets. Set aside.

Step 2

Preheat oven to 350°F. Prepare a non-stick muffin pan with cooking spray.

Step 3

Add 1 tablespoon of your favorite combination of ingredients to each muffin cup.

Step 4

In a bowl or glass cup with a pouring spout, whisk together eggs, water, salt, and pepper until fluffy. Pour eggs into each muffin cup up to 1/4-inch from the top.

Step 5

Transfer pan to the oven and bake 10-12 minutes or until eggs are fluffed over the top of the pan.

Step 6

While eggs are baking, heat 1/2 cup water in a saute pan over high heat. Add Romanesco broccoli florets and cover. Lower heat to medium and let steam 4 to 5 minutes or until soft when pierced with a fork.

Step 7

to Drain water from the pan. Add olive oil and 1/2 teaspoon of salt. Toss and remove from heat.

Step 8

When eggs are done, remove from oven and let sit for 2 minutes before transfering to a serving platter. Gently lay one Romanesco Bbroccoli floret on top of each egg bake and serve immediately.