Brunches provide the opportunity to share healthy and decadent dishes with your friends and family in a more relaxed environment. Several options exist for tasty broccoli and cheddar dishes for your next brunch, including a broccoli-cheddar egg casserole or a crescent-roll pinwheel. Both dishes can be served as the main entree or as a side dish on your brunch buffet.
Casserole Preparation
Saute until tender and yet crisp: 8 cups of chopped, fresh broccoli and 1 cup of finely chopped sweet onion in 6 tbsp. of melted reduced-fat butter in your Dutch oven. Combine separately 1 1/2 cups of egg substitute, six beaten eggs, 1 cup of shredded sharp cheddar cheese, 1 cup of skim milk, 1 cup of half-and-half cream and 1 tsp. each of salt and pepper. Combine the egg mixture with the broccoli saute away from heat.
Casserole Baking and Serving
Pour the egg-and-broccoli mixture into a 3-qt. ceramic or glass pan, after applying nonstick cooking spray to the pan. Leave your pan uncovered as you bake it for 40 to 45 minutes at 350 degrees Fahrenheit. Bake your dish until the a knife pierced into the center comes out clean. Top the casserole with 1/2 cup of cheddar cheese and allow the dish to sit for 10 minutes prior to serving it. Cut the casserole into 12 slices to yield 178 calories, 12 g of fat and 12 g of protein per serving.
Broccoli Pinwheel Preparation
Brown 1/2 lb. of pork sausage and drain it. Lightly blanch 2 cups of chopped, fresh broccoli florets in 1/4 cup of gently-boiling water for two to three minutes, until the broccoli is bright green and crisp, and remove the broccoli from the water. Beat one egg, 1 tbsp. of flour and 1/4 tsp. of baking powder in a bowl until the mixture is light and fluffy. Add 1/2 cup of ricotta cheese, 1 cup of cheddar cheese, and 1/2 cup of mushrooms, which have been lightly sauteed in nonstick cooking spray, the sausage and broccoli.
Broccoli Pinwheel Rolling
Unwrap a sheet of crescent-roll dough and cut it into two long rectangles, pressing any perforations together to form two solid pieces. Match the shortest side of both pieces together -- overlapping them 1/2 inch -- and press the seam together firmly. Spread a thin layer of the broccoli mixture all over the dough, except for 1/2 inch around the entire perimeter. Beat one egg and using a pastry brush, smear egg along the entire exposed perimeter of dough. Carefully roll the dough to create a pinwheel by grasping the entire longest end and rolling gently but tightly over the top of the mixture until you reach the dough's end. Pinch firmly along the dough seam and edges to ensure that none of your mixture escapes. Using a knife, make three 1-inch hatch marks in the top of the roll to allow steam to escape.
Pinwheel Baking and Serving
Grease a cookie sheet lightly and place your pinwheel on the cookie sheet. Bake your pinwheel at 325 degrees Fahrenheit for 25 to 35 minutes, keeping a close eye on your dish to ensure that the top does not get overly browned. Remove the pinwheel from the oven and allow it to sit for five minutes prior to cutting it. Slice and lay the pieces on their side to reveal the contents to your guests. One serving provides 260 calories, 16 g of fat and 12 g of protein.
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