Type what you have

Ingredients

• ✓ broccoli
• pineapple juice
• spinach
• pear
• green apple
• avocado

Instructions

1. 1 Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.

By Nadia

Ingredients

• ✓ broccoli
• potato
• milk
• salt
• olive oil
• onion
• cheddar cheese
• egg
• milk
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
3. 3 Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
4. 4 Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
5. 5 Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

By Stackhawkley

Ingredients

• ✓ broccoli
• carrot
• canola oil
• onion
• salt substitute
• black pepper
• water
• cornstarch
• egg
• pesto sauce
• salt substitute
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
3. 3 Bake in the preheated oven until crust is dry and firm, about 20 minutes.
4. 4 Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
5. 5 Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

By Cut Out the Creativity

Ingredients

• ✓ broccoli
• cooking spray
• bacon
• water
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
3. 3 Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
4. 4 Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
5. 5 Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
6. 6 Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

By Amy Hendrix Borland

Ingredients

• ✓ broccoli
• cooking spray
• egg
• cottage cheese
• milk
• colby monterey jack cheese
• red bell pepper
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
2. 2 Combine eggs, cottage cheese, and milk in a blender or Vitamix. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
3. 3 Add broccoli, Colby-Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt, and pepper. Stir to combine.
4. 4 Divide mixture evenly between the prepared muffin cups.
5. 5 Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ broccoli
• milk
• egg
• parmesan cheese
• biscuit baking mix
• butter
• cheddar cheese
• ham

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10-inch quiche dish.
2. 2 Beat milk, eggs, Parmesan cheese, baking mix, and butter together in a large bowl until well combined; batter will be lumpy. Stir in broccoli, Cheddar cheese, and ham.
3. 3 Pour into the prepared quiche dish.
4. 4 Bake in the preheated oven until eggs are set and the top is golden brown, about 50 minutes,
5. 5 Enjoy!

By MISHY

Ingredients

• ✓ broccoli
• cauliflower
• carrot
• cooking spray
• egg
• cheddar cheese
• half-and-half
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
3. 3 Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
4. 4 Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
5. 5 Bake in the preheated oven until eggs are set, about 35 minutes.

By thedailygourmet

Ingredients

• ✓ broccoli
• potato
• butter
• onion
• ham
• egg
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
3. 3 Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
4. 4 In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
5. 5 Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

By Ann

Ingredients

• ✓ broccoli
• egg
• chicken breast
• onion
• coconut aminos
• garlic powder
• salt
• black pepper
• avocado oil
• green onion

Instructions

1. 1 Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
2. 2 Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
3. 3 Garnish servings with green onions.

By Nicole

Ingredients

• ✓ broccoli
• butter
• bacon
• sweet potato
• yellow onion
• garlic
• spinach
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
3. 3 Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
4. 4 Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
5. 5 Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

By The Noshologist

Ingredients

• ✓ broccoli
• bacon grease
• onion
• green bell pepper
• black olive
• garlic
• oregano
• basil
• salt
• black pepper
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
3. 3 Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
4. 4 Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
5. 5 Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

By Father Makes Breakfast

Ingredients

• ✓ broccoli
• butter
• onion
• garlic
• pie crust
• mozzarella cheese
• egg
• milk
• black pepper
• salt
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add broccoli, onion, and garlic; cook, stirring occasionally, until vegetables are soft.
3. 3 Spoon vegetables into pie crust and sprinkle with mozzarella cheese; set quiche on a baking sheet.
4. 4 Combine eggs and milk together in a bowl; season with salt and pepper.
5. 5 Stir in remaining 1 tablespoon melted butter; pour egg mixture over vegetables.
6. 6 Bake in preheated oven until the center of the quiche has set, about 40 to 50 minutes.

By Sara

Ingredients

• ✓ broccoli
• egg
• heavy cream
• paprika
• salt
• black pepper
• butter
• onion
• potato
• cheddar cheese
• bacon

Instructions

1. 1 Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
3. 3 Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
4. 4 Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
5. 5 Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
6. 6 Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

By Bibi

Ingredients

• ✓ broccoli
• pie crust
• olive oil
• onion
• garlic
• firm tofu
• soy milk
• dijon mustard
• salt
• nutmeg
• red pepper
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

Ingredients

• ✓ broccoli
• cooking spray
• cauliflower tot
• olive oil
• turkey sausage
• onion
• red bell pepper
• green bell pepper
• egg
• milk
• salt
• black pepper
• cayenne pepper
• swiss cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. Arrange cauliflower tots evenly in the prepared dish.
2. 2 Heat oil in a large skillet over medium heat. Add sausage and onion; cook, stirring occasionally, until sausage is browned, about 5 minutes. Add broccoli and bell peppers. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Spoon mixture over tots in the prepared dish.
3. 3 Whisk together eggs, milk, salt, black pepper, and cayenne in a bowl. Pour evenly over sausage, vegetables, and tots. Sprinkle with Swiss and Parmesan cheeses.
4. 4 Bake in the preheated oven, covered with foil, for 20 minutes. Uncover and continue baking until bubbly, about 30 minutes more.

By LKB

Ingredients

• ✓ broccoli
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• chicken breast
• water
• soy sauce
• kale
• garlic
• sesame oil
• ginger
• onion
• carrot
• quinoa
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Ingredients

• ✓ broccoli
• canola oil
• onion
• garlic
• beef stew meat
• water
• tomato
• green bean
• bok choy
• tamarind soup base

Instructions

1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Ingredients

• ✓ broccoli
• vegetable oil
• sesame oil
• onion
• green onion
• garlic powder
• tomato
• fish sauce
• vegetable broth
• salmon side
• coconut milk
• kale
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
2. 2 Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
4. 4 Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

By Diana71

Ingredients

• ✓ broccoli
• vegetable oil
• garlic
• onion
• shrimp
• bok choy
• cauliflower
• carrot
• green onion
• water
• cornstarch
• fish sauce
• oyster sauce
• sugar
• black pepper
• salt

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
2. 2 Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

By eliza

Ingredients

• ✓ broccoli
• pepper
• salt
• oyster sauce
• soy sauce
• soy sauce
• mushroom
• carrot
• cabbage
• garlic
• shallot
• vegetable oil
• black pepper
• garlic salt
• olive oil
• chicken breast
• vegetable oil
• ramen noodle

Instructions

1. 1 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. 2 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

By Fellicia R

Ingredients

• ✓ broccoli
• caesar dressing
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive

Ingredients

• ✓ broccoli
• mustard
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ broccoli
• cream of cheddar cheese soup
• cream of chicken soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ broccoli
• olive oil
• lemon pepper
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• sesame oil
• sesame seed
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ broccoli
• carrot
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ broccoli
• egg
• milk
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of water to a boil. Add broccoli; cook in boiling water until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to an oven-proof pan with 2-inch sides.
3. 3 Whisk together eggs, milk, paprika, salt, and pepper in a large bowl until well combined. Pour over broccoli in the pan.
4. 4 Bake in the preheated oven until edges are golden and center is set, about 35 minutes.

By Yuhui Xu

Ingredients

• ✓ broccoli
• olive oil
• soy sauce
• thai sweet chili sauce

Instructions

1. 1 Combine broccoli, olive oil, and soy sauce in a resealable bag and toss to coat. Set aside to allow the broccoli to soak up the oil, about 10 minutes.
2. 2 Preheat an air fryer to 360 degrees F (182 degrees C).
3. 3 Place broccoli in the air fryer basket and cook for 6 minutes, shaking air fryer basket halfway through. You may have to do 2 batches depending on the size of your air fryer. Broccoli will be crisp-tender with lightly charred edges. Add 2 to 3 minutes more of cook time if you like your broccoli more tender.
4. 4 Transfer broccoli to a bowl and toss with sweet chili sauce.

By France Cevallos

Ingredients

• ✓ broccoli
• carrot
• lemon juice
• seasoned salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ broccoli
• water
• lemon juice
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Place broccoli florets in a large skillet over medium heat. Mix water and 2 teaspoons lemon juice together in a small bowl; pour mixture over broccoli. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
2. 2 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in garlic and salt. Reduce heat to low and sauté garlic until golden brown, about 8 minutes.
3. 3 Drain cooked broccoli and return to skillet; sprinkle with remaining 2 teaspoons lemon juice; stir in garlic butter mixture. Sprinkle broccoli with black pepper and toss to combine.

By Upagainstawall