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Broccoli-Cheddar Puff

Broccoli-Cheddar PuffdownloadEmail This Post
Broccoli-Cheddar Puff

Prep: 25 minutes plus standing
Bake: 45 minutes • Serves: 12

Nonstick cooking spray
2 medium heads broccoli (about 2-1/2 pounds), cut into 1-1/2-inch florets (about 12 cups)
2 tablespoons unsalted butter
1 package (8 ounces) sliced white mushrooms (about 3 cups)
8 large eggs
1-1/2cups small curd cottage cheese
1-1/2cups whole milk
1/2teaspoon salt
1/4teaspoon ground white pepper
1-1/2cups Bisquick® pancake and baking mix
1 package (8 ounces) finely shredded white Cheddar cheese (2 cups)

1.Preheat oven to 350°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add broccoli and cook 1 minute; drain, rinse under cold water and drain.

2.Meanwhile, in large nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook 5 to 7 minutes or until tender, stirring occasionally.

3.In large bowl, lightly whisk eggs. Stir in cottage cheese, milk, salt and pepper until well combined. Stir in baking mix just until combined; fold in 1 cup Cheddar cheese, broccoli and mushrooms.

4.Pour broccoli mixture into prepared baking dish; sprinkle with remaining 1 cup Cheddar cheese. Bake 45 to 50 minutes or until center is set and internal temperature reaches 145°. Let stand 10 minutes before serving.


Approximate nutritional values per serving: 

321 Calories, 17g Fat (10g Saturated), 166mg Cholesterol,
621mg Sodium, 20g Carbohydrates, 3g Fiber, 20g Protein

Chef Tip:
You can substitute the fresh broccoli with 2-1/2 pounds frozen broccoli florets. Bake 55 minutes to 1 hour 5 minutes.