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Ripe Olive Bake

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  Frozen broccoli spears 500 Gram (2 Packages)
  Butter 1 Tablespoon
  Day old bread slices 6
  Pitted california ripe olives 3⁄4 Cup (12 tbs)
  Shredded american processed cheese 1 Cup (16 tbs)
  Eggs 4
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Nutmeg 1 Dash

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1946 Calories from Fat 639

% Daily Value*

Total Fat 114 g174.8%

Saturated Fat 50.2 g250.8%

Trans Fat 0 g

Cholesterol 1033.6 mg344.5%

Sodium 6096.5 mg254%

Total Carbohydrates 136 g45.5%

Dietary Fiber 15.5 g62.1%

Sugars 37.9 g

Protein 91 g181.6%

Vitamin A 36.2% Vitamin C 281.1%

Calcium 96.7% Iron 46.8%

*Based on a 2000 Calorie diet

Ripe Olive Bake Recipe