Can't find them in the fresh fish section of your local grocery strore? Look for them in the frozen section. That's where I usually find them at Costco.
Yields 8 servings
6 eggs beaten
1 cup heavy whipping cream
1/2-1 cup Langostino lobster, chopped (depending how much you like Langostino Lobster and your budget)
1 cup shredded cheddar cheese
1 cup cooked broccoli, chopped
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese
Preheat oven to 350°F.Grease a 9x13” baking dish, set aside.
In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.
Add Langostino Lobster, broccoli and onion to the egg mixture and stir to combine.
Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.
Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.
Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.
Cool for 5 minutes and serve warm.
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.