Breakfast, brunch, lunch or supper. You can eat this recipe any time of the day! The basic ingredients are expected but it’s the herbs & spices that really *make* this casserole the best of the best!

Serves 6

Ingredients:

• Non-stick cooking spray
• 2 T. organic extra virgin olive oil
• 3 c. broccoli florets
• 1 c. sharp cheddar & Colby Jack cheese, shredded
• 6 slices thick-cut bacon (pork or turkey), cooked and crumbled
• 4 large eggs
• 1/2 c. heavy cream
• 1/2 tsp. organic onion powder
• 1/2 tsp. organic garlic powder
• 1/4 tsp. organic dried thyme
• 1/2 tsp. organic dried oregano
• Sea salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 350°F & spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
2. Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli & water & cook for 2 to 3 minutes, or just until the broccoli softens slightly & turns bright green.
3. Remove from heat & transfer broccoli to prepared casserole dish & spread into a uniform layer. Top with shredded cheese & crumbled bacon & side aside.
4. Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme & oregano. Season with salt & black pepper (to taste). Pour the egg mixture over the broccoli, cheddar, and bacon & bake for 15 to 20 minutes, or until the casserole is set and lightly golden brown on top.
5. Remove from oven and let cool for 10 minutes before slicing.
6. Sprinkle with fresh parsley and serve immediately.