This easy Broccoli and Cheese Egg Casserole is a delicious and healthy breakfast choice. Make this breakfast casserole the night before to streamline your morning routine.
Today we are going to take a break from all the sugar and look at one of my favorite lunch meals. My husband makes this egg bake for us to eat throughout the week because we are trying to eat healthier.
He usually eats this for breakfast, and I will usually have it for lunch. I love it because you can change up this breakfast casserole with different vegetables each time.
Usually I’m the one making all the sugar, and my husband is the one making the dinners, so I had to ask him for the ingredients. My husband kind of laughed at me and said he doesn’t measure because he bakes by feeling.
He just throws in what he wants. So, the other day I had him make this with me, and I measured the ingredients for this Broccoli and Cheese Egg Casserole. He said I was cramping his style by making him measure every single thing. LOL!
Tips for making Broccoli and Cheese Egg Casserole:
For this particular egg casserole we used red onion, mushrooms, broccoli, a can of tomatoes, and a bag of cheese.
We like to use a food processor to chop the vegetables. It will cut down on your prep time by quite a bit. We have the Ninja master prep. and I love it. It is perfect for finely dicing your ingredients in a very short amount of time.
Whisk your eggs, stir in the vegetables, and pour in a baking dish. It doesn’t get much easier than that. One bowl to clean and no mixer. You need easy healthy recipes like this every once in a while.
This Broccoli and Cheese Egg Casserole is so delicious. The best thing about this casserole is that it reheats well. I usually reheat a square in the microwave for lunch. It is a nice meal to make up and have in your refrigerator for the week.
Eating a healthy lunch means I can have that brownie or cookie in the afternoon. Oh wait! That isn’t how healthy eating is supposed to work!
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Broccoli and Cheese Egg Casserole recipe:
Broccoli and Cheese Egg Casserole
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving:Calories: 168 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 205mg Sodium: 330mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 12g
Aimee @ ShugarySweets says
January 25, 2013 at 9:21 AMI love breakfast casseroles! LIKE seriously love them! I think I need to share more of my arsenal of them on the blog! This one sounds amazing, love that you have broccoli in it. And can I just say, I’m a bit jealous that your husband cooks.
Jo-Ann says
January 25, 2013 at 10:29 AMThis looks delicious. I pinned it. So looking forward to making it. Thank you for sharing. Blessings, Jo-Ann
Maria says
January 25, 2013 at 10:32 AMThis casserole sounds so good! I’m pinning it so I can give it a try! Sounds so good! Thanks for sharing!
Maureen says
January 25, 2013 at 11:03 AMThe casserole looks really yummy, but I am going to have to try the hot chocolate cheesecakes very soon!! ALL of your food is so very tempting, and everything I have tried is delicious. Thank you for sharing.
Cindy Harris says
January 25, 2013 at 11:22 AMThis looks yummy–I do love breakfast casseroles, for dinner. Can’t wait to try it. Thanks to your hubby.
Dorothy @ Crazy for Crust says
January 25, 2013 at 12:05 PMThis sounds like a wonderful brunch, or even dinner! Thanks Jocelyn!
Bree {Skinny Mommy} says
January 25, 2013 at 12:36 PMI just made a broccoli frittata this morning so we must be on the same page! This looks so perfect for entertaining too!
Jennifer @ Mother Thyme says
January 25, 2013 at 1:23 PMThis looks incredible! I might have to make this over the weekend! 🙂
Tanya Schroeder says
January 25, 2013 at 1:42 PMWe are big “dinner for breakfast” fans around here! I can see serving this for dinner-very soon! I like that you can change it up!
[email protected] says
January 25, 2013 at 4:32 PMI love breakfast casseroles! They are so nice to have ready in the mornings!
Brandie (@ Home Cooking Memories) says
January 25, 2013 at 8:52 PMI love casseroles, but hardly ever do them for breakfast for some reason. But gosh, this looks so easy! Would be great for a weekend breakfast…and I love Sargento cheese!
teresa says
January 25, 2013 at 9:27 PMvery nice! i’ll be trying this soon, i love all the veggies!
Becca @ Crumbs and Chaos says
January 26, 2013 at 7:52 AMI LIVE for breakfast!! But I should have more things like this for lunch 🙂 I love the addition of tomatoes, I never think of that.
Winnie says
January 26, 2013 at 1:40 PMI looooove this casserole
I make a similar one, and we love to eat it for dinner and green salad
Ashley @ Kitchen Meets Girl says
January 26, 2013 at 6:19 PMI LOVE breakfast casseroles! I never think to add tomatoes, though–this looks awesome!
Jocelyn Brubaker says
January 28, 2013 at 11:15 AMThe tomatoes give is just a little bit more flavor and color. I am all about color in my food 🙂
Jenn/Rook No. 17 says
January 26, 2013 at 8:52 PMYeah, where’re my sweets, sweet? Just teasing. I’m so excited about this recipe, really. My doctor has me on a low sugar, high protein diet. Your versatile casserole sounds like the perfect addition to my weekly menu. Yay!
Jenn
Jocelyn Brubaker says
January 28, 2013 at 11:10 AMThis is the perfect recipe for your diet Jenn!!! I can’t wait to hear what you think of it! Good luck not eating the sweets…there is no way I could do that!!!
Michelle Muckala says
January 29, 2013 at 11:42 PMThis looks fantastic! And i’m the SAME way as your husband…I don’t measure. I made up a yummy apple dip that I decided last minute to blog about and then thought crud…I don’t have measurements! I just through stuff together and go by sight.
Jocelyn Brubaker says
January 30, 2013 at 10:21 AMHe grumbled the whole time I made him measure 🙂 I had to share your comment with him because I knew he would appreciate it!!!
Nancy G says
March 15, 2013 at 4:19 PMDo you make this ahead of time or right before serving? How long do you suggest cooling before serving.
I want to make this for brunch Sunday for 16 people. I usually don’t do new recipes but this sounds delicious and healthy.
Jocelyn Brubaker says
March 15, 2013 at 4:30 PMYou can actually do either. It reheats very well if you want to make it the night before. We just heat ours up in the microwave for about a minute per serving. Or you could serve it right out of the oven. Hope you enjoy it!!!
Lucinda says
September 3, 2013 at 4:54 PMI wondering if you can freeze it. it is just my husband I and I try to make big batches then freeze it for later use.
Jocelyn Brubaker says
September 3, 2013 at 5:20 PMI think it would freeze just fine. I think it would be best to freeze it in individual pieces, that way you could thaw out what you wanted to eat for the next day.
Joseph says
April 22, 2014 at 9:19 AMI do 98% of the cooking in my household, so I am always looking for quick, healthy meals…my partner does the other 2%…the kids have their faves that only he can make properly lol…so we are a house of men who cook!
Our kids…1 of mine, 2 of his…like chicken dishes, but we are greatly a vegetarian family, so it is great to find a “breakfast casserole” without loads of bacon.
I’m excited to try this recipe; I already taste it with alternative veg as well…spinach and mushrooms, yum!
Bev says
April 22, 2014 at 7:13 PMMade this tonight, but cut it down just for me. I didn’t use the tomatoes but added some chopped up zucchini and ham.
I’ll definitely make this again!
Liz says
October 14, 2014 at 10:19 PMfreshor frozen broccoli
Jocelyn Brubaker says
October 15, 2014 at 8:23 AMWe used fresh broccoli for this casserole.
Teresa Sewell says
May 1, 2016 at 11:37 AMWhat is the nutritional information for the Broccoli & Cheese Egg Casserole?
Jocelyn says
September 7, 2016 at 9:21 AMI don’t provide the nutritional content of my recipes. There are different online sites that you can put the recipes into to find that if you like.
jean Wenn Luce says
December 19, 2017 at 12:12 AMThis resulted in an empty dish at the end of my company brunch! I subbed fresh tomatoes — chopped w/in the egg, mushroom and cheese mixture, and slices on top that made it quite beautiful. I did have a bit of egg separation on the bottom and the other ingredients rose to the top 2/3 of the dish — any idea why? It still tasted great, though!