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!
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.
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:
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Prep. Preheat oven to 375ºF and spray a 10×14-inch casserole dish with cooking spray.
- Cook broccoli. Steam broccoli florets for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder. Set aside.
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Make the custard. In a large bowl, stir together the eggs, egg whites, milk, and salt & pepper.
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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.
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Bake. Place casserole into the oven and bake for 30 minutes or until cooked through and set.
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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.
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.
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.
More Easy Breakfast Recipes to Try:
WATCH MY BROCCOLI CHEESE EGG BAKE RECIPE VIDEO
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!).
Broccoli Cheese Egg Bake (Veggie Egg Casserole)
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 10×14-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.
- 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.
- 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.
- Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. Enjoy!
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.