Ripe Olive Bake Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Frozen broccoli spears20 Ounce (2 Package)
 Butter1 Tablespoon
 Bread slices6 (Day Old)
 Pitted california ripe olives3⁄4 Cup (12 tbs)
 Shredded american processed cheese1 Cup (16 tbs)
 Eggs4
 Milk2 Cup (32 tbs)
 Salt1 Teaspoon
 Ground pepper1⁄8 Teaspoon
 Nutmeg1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 2488 Calories from Fat 698

% Daily Value*

Total Fat 157 g242.2%

Saturated Fat 74.5 g372.5%

Trans Fat 0 g

Cholesterol 1135 mg

Sodium 7991.5 mg333%

Total Carbohydrates 146 g48.8%

Dietary Fiber 17 g68.1%

Sugars 39.4 g

Protein 117 g233.3%

Vitamin A 36.2% Vitamin C 318.8%

Calcium 99.7% Iron 46.8%

*Based on a 2000 Calorie diet

Directions

Cook broccoli according to package directions only until tender-crisp.
Drain and arrange in 6 individual casseroles.
Butter both sides of bread and cut into cubes and place over broccoli.
Sprinkle with ripe olives cut into wedges and cheese.
Beat eggs with milk and seasonings and pour over casseroles.
Bake in a 350° F.oven 30 minutes or until custard is set.
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