• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Cookbook
  • Shop
  • About
  • Contact
    • Work With Me

Home » Recipes » Breakfast » Eggs » Broccoli and Cheese Egg Bake

Jul 23, 2010(updated January 27, 2023)

Broccoli and Cheese Egg Bake

4.75 from 28 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

Breakfast just got way better with the creation of this healthy Broccoli and Cheese Egg Bake! It’s an easy-to-make breakfast casserole that combines eggs, egg whites, seasoned broccoli and cheese; all baked together to golden brown perfection. Whip up this vegetarian dish on Sunday and have a satisfying, ready-to-go breakfast all week long!

serving broccoli and cheese egg bake out of a casserole dish

I am a huge fan of eggs and egg dishes. I love quiches (this crustless broccoli and cauliflower quiche are to die for!)  casseroles, frittatas, scrambles, and egg cups. Eggs are just so versatile – you can mix them with just about anything and enjoy them any time of the day. They are good hot, cold and room temperature, so really… what’s not to love??

You can never go wrong with a healthy egg bake to start off the day, and this veggie-loaded casserole is one of my all-time favorites! It’s quick to put together, filling and can satisfy even the heartiest of appetites. Once you try this recipe, you’ll find yourself making it on a regular basis. Sometimes I even serve this egg bake as a breakfast-for-dinner option, that’s how much we all love it!

This breakfast casserole recipe is also perfect for holiday brunches because you can make it ahead of time and it feeds a crowd! It even reheats beautifully for a quick, hot breakfast on busy mornings. 

egg bake with cheese and broccoli, cut into squares

Ingredients Needed

This delicious egg bake is made with simple, good-for-you ingredients that will keep you fueled right up until lunch. Here’s what you’ll need:

  • Broccoli – For this egg bake recipe, I used broccoli, but feel free to use whatever vegetables you love or have on hand. This is such a flexible recipe!
  • Spices – To season the broccoli, we’re using garlic powder and curry powder. And you’ll also want to add salt & pepper to bring out all of the delicious flavor in the casserole.
  • Eggs – This breakfast recipe uses a mix of whole eggs and egg whites. Often times when I am making an egg-based dish, I mix the whole eggs with some egg whites. It makes the finished dish a bit lighter and does not sacrifice the flavor at all.  
  • Milk – I used 2% milk because that’s what we had on hand, but you can use any milk of choice: skim, whole, almond, or cashew milk.
  • Cheese – A combination of sharp cheddar cheese and mozzarella cheese are great in this egg bake! I highly recommend grating your own cheese. Pre-shredded cheese from the grocery store is often coated in anti-caking agents and preservatives, and will not melt as smoothly.

How to Make an Egg Bake

This casserole is very similar to a frittata, but it’s made in a glass casserole dish and there is no stovetop cooking involved. You just pop all of the ingredients into the pan and pop it in the oven. So easy! Here’s a quick rundown of how to make this recipe:

  1. Prep. Preheat oven to 375ºF and spray a 10×14-inch casserole dish with cooking spray.
  2. Cook broccoli. Steam broccoli florets for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder. Set aside.
  3. Make the custard. In a large bowl, stir together the eggs, egg whites, milk, and salt & pepper.
  4. Add ingredients to casserole dish. Layer the seasoned broccoli on the bottom of pan and evenly sprinkle the cheese over the broccoli. Pour the egg mixture over the broccoli and cheese. Use a fork to make sure that the broccoli is evenly distributed throughout the eggs.
  5. Bake. Place casserole into the oven and bake for 30 minutes or until cooked through and set.
  6. Cool. Allow the egg bake to cool for about 10 minutes, then cut into squares. Serve with your favorite toppings. Sliced avocado, chives, hot sauce or ketchup are all delicious options.

steps for making an egg bake with broccoli

Tips & Tricks

This breakfast casserole recipe is super easy, but here are a few tips to make sure your dish bakes up perfect every time!

  • Make ahead. The egg mixture can be made a day before you plan to assemble the egg bake. Store it in the refrigerator and stir again before pouring over the broccoli. To save time, you could also cut broccoli into florets and grate the cheese ahead of time. Just be sure to store everything separately in the fridge.
  • Broccoli. Cut the broccoli into similar-sized pieces, so that it will cook evenly and at the same rate.
  • Add mix-ins. Feel free to experiment with adding in other ingredients before baking. Sautéed onion, bell pepper or mushrooms would all be delicious.

Customize This Broccoli and Cheese Egg Bake

We love this egg bake as written, but feel free to experiment and switch up some of the ingredients depending on what you have on hand.

  • Protein. The recipe as written is vegetarian, but sometimes I like to add in some cooked turkey sausage, cooked diced ham or cooked crumbled bacon.
  • Vegetables. You can add your favorite cooked vegetables to the casserole such as sautéed onions, peppers, spinach, mushrooms, baby potatoes, asparagus and/or carrots. Just make sure they are chopped up well and cooked before adding them to the mix.
  • Cheese. Feel free to use a dairy-free cheese to make this recipe dairy free. Instead of mozzarella and cheddar cheese, try Monterey Jack, Swiss, or any other favorite.

egg bake in a white casserole dish

What to Serve with This Easy Egg Bake

When I serve a breakfast casserole, I like to keep the sides simple; unless, of course, it’s for a holiday brunch. This easy egg bake recipe does pair well with a variety of breakfast sides, though. Below are some of my go-to pairing options:

  • hash browns, tater tots, or breakfast potatoes
  • fresh fruit or fruit salad
  • yogurt or oatmeal
  • a banana bread muffin or blueberry muffin
  • oatmeal pancakes or banana pancakes

Sometimes we even enjoy this egg bake for dinner and if that’s the case, I typically pair it with a fresh green salad on the side. For the salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, cucumber and/or croutons. My simple kale salad is a great choice too! 

Storing & Freezing Breakfast Casserole 

This healthy egg bake is perfect to meal prep on Sunday! Leftovers keep well in the fridge and you can enjoy slices of this for breakfast for the next 5 days without having to do any additional cooking!

  • Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
  • Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

serving of broccoli and cheese egg bake on a plate

More Easy Breakfast Recipes to Try:

  • Healthy Vegetable Frittata
  • Keto Sheet Pan Pancakes
  • Spinach Frittata
  • Green Breakfast Smoothie

If you make this broccoli & cheese egg bake recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

serving broccoli and cheese egg bake out of a casserole dish
Print Recipe
4.75 from 28 votes

Broccoli and Cheese Egg Bake

Breakfast just got way better with the creation of this healthy Broccoli and Cheese Egg Bake! It's an easy-to-make breakfast casserole that combines eggs, egg whites, seasoned broccoli and cheese; all baked together to golden brown perfection. Whip up this vegetarian dish on Sunday and have a satisfying, ready-to-go breakfast all week long! 
Course: BREAKFAST, DIET, eggs
Cuisine: American, gluten free, low carb + keto, nut free, vegetarian
Author: Dani Spies
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
Calories: 125kcal

Ingredients

  • 5 cups fresh broccoli florets
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 12 eggs
  • 12 egg whites or 1 1/2 cups
  • 1/4 cup 2% milk
  • Salt and pepper to taste
  • 3/4 cup grated part skim mozzarella
  • 3/4 cup grated low fat sharp cheddar

Instructions

  • Preheat oven to 375ºF. Spray a glass 10x14-inch casserole dish with cooking spray. Cut broccoli into small florets and steam for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder. Set aside.
    broccoli florets in a large bowl
  • Combine eggs, egg whites, milk, salt and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.
    whisking eggs with milk in a large bowl
  • Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed throughout the eggs.
    layering broccoli, cheese and eggs in a casserole dish
  • Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. Enjoy!
    broccoli and cheese egg bake in a white casserole dish

Notes

  • Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
  • Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 53mg | Iron: 1.4mg

Eggs, Gluten Free, Low Carb + Keto, Nut Free, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Kalynskitchen says

    July 23, 2010 at 7:08 pm

    5 stars
    Hey, thanks for the shout out! I’m always hoping my recipes appeal to people who aren’t South Beach dieters, so it’s good to hear that you think so. I love this combination; one of my favorites!

    Reply
  2. Dad says

    July 23, 2010 at 7:36 pm

    5 stars
    24 EGGS??????

    Reply
  3. Dani says

    July 23, 2010 at 8:13 pm

    5 stars
    Kalyn – Thank YOU! I’m always finding lots of inspiration on your blog!

    Dad – Well technically it’s 18 eggs. 12 whole eggs and 12 egg whites. Why, do you ask… are you thinking about trying this one?

    Reply
  4. Lori says

    July 24, 2010 at 4:59 am

    5 stars
    Can I cut the recipe in half to feed 4 if I use a smaller pan?

    Reply
  5. Dani says

    July 24, 2010 at 6:20 am

    5 stars
    Lori – Absolutely – But I gotta tell ya, the leftovers are great!

    Reply
  6. Dynamics says

    July 24, 2010 at 9:42 am

    5 stars
    For Breakfast I also use egg whites (one egg and 1/2 cup egg whites). My family has an egg casserole we make every Christmas. You make it the night before and Christmas morning pop it in the oven for 30 minutes.

    Reply
  7. Dad says

    July 24, 2010 at 10:38 am

    5 stars
    It’s in the oven.

    Reply
  8. Dani says

    July 24, 2010 at 2:20 pm

    5 stars
    Dynamics – Mmmmm…. this sort of thing would be perfect for Christmas morning! Great tip!

    Dad – Cool! Did you use half whites or all eggs? Can’t wait to hear the family feedback;)

    Reply
  9. Rebecca says

    August 5, 2010 at 6:09 am

    5 stars
    thanks for the recipe it looks delicious! I’ve been watching your videos too, and there are so many things i want to try!

    I’ll have to track down a shop that sells the egg whites, it would be much more easy to use than having to seperate them all the time

    Reply
  10. Danica says

    August 11, 2010 at 10:26 am

    5 stars
    I never thought of using curry in my egg casseroles – I LOVE the idea.

    P.S. your Dad is so cute! I LOVE that he cooks your recipes 🙂

    Reply
  11. Jill says

    September 9, 2011 at 3:34 pm

    5 stars
    Thanks for sharing this! I was browsing the web and found your blog and this recipe helped give me the inspiration I needed to use what I had in my fridge tonight without going to the store! It’s in the oven now! I didn’t have broccoli, but instead I used: 1 lb. ground beef, browned with onion, garlic, 1 chopped zucchini, cumin, coriander, spinach, and cherry tomatoes. Placed that mixture into the baking dish, topped with green onions, cheese, and finally the egg mixture (I used whole milk yogurt instead of milk). I’ll serve it with sour cream, salsa, avocado slices, and maybe a couple tortillas if my husband and son want to make “burritos” with it. Sounds great in theory, we’ll see in a little bit!

    Reply
  12. Megan says

    January 28, 2013 at 3:37 pm

    5 stars
    Looks delish! I wonder if grated zucchini would be good in this, or if it would make it too “wet”?

    Reply
  13. Kelly Jacobe says

    October 27, 2013 at 7:40 am

    5 stars
    Can you use all egg whites?

    Reply
    • Dani says

      October 27, 2013 at 4:31 pm

      5 stars
      Yes. You definitely can.

      Reply
  14. Mary says

    January 2, 2022 at 7:57 am

    I would love to try the recipe, but don’t like to waste all those egg yolks. Can I use whole eggs instead? Any suggestions what to do with the extra egg yolks?

    Can you please clarify the comment that it is technically 18 eggs? 12 whole eggs and 12 egg whites make 24 whole eggs, correct?

    Thank you!

    Reply
    • Dani says

      January 2, 2022 at 8:13 am

      Hi Mary! You can make this with 18 whole eggs instead of 12 whole eggs and 12 egg whites.

      Reply

Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Stay Connected

Never Miss a Recipe

Sign up for free recipes straight to your inbox.

Reader Faves

shrimp and green beans on small plate with fork

Roasted Shrimp and Green Beans

meatloaf muffins on plate

Turkey Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

spinach frittata in cast iron pan

Spinach Frittata

warm blueberry crisp with vanilla ice-cream

Blueberry Crisp Recipe

open-faced fish taco on white plate

Easy Fish Tacos

healthy foods

10 Healthy Fridge Staples

blueberry oatmeal muffin cup

Baked Blueberry Lemon Oatmeal Muffin Cups

steamed beets in a white bowl

Simply Steamed Beets

My Ebooks

photo of salad and ice cream ebook

Search

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Shop
  • About
  • Work With Me

© 2023 Clean & Delicious. Privacy Policy

Jump on the Interest List for My New Course:

The Don’t Diet