This easy Broccoli and Cheese Egg Casserole is a delicious and healthy breakfast choice.
*I am partnering with Sargento to bring you a cheesy meal idea.
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. The egg casserole is not something new. I love it because you can change it up 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.
For this particular egg casserole we used red onion, mushrooms, broccoli, a can of tomatoes, and a bag of Sargento® 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 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 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!
Make sure you don’t miss any of the crazy baking by following the BruCrew here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM
This Broccoli and Cheese Egg Casserole is great for breakfast or dinner. It is full of flavor and protein and is a delicious healthy meal option.
Ingredients
- 1/2 cup red onion, finely chopped
- 1 cup mushrooms, finely diced
- 1 1/2 cups broccoli, finely chopped
- 1 can diced tomatoes, drained (14 1/2 oz.)
- 12 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sharp shredded cheese
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
- Crack the eggs into a large bowl and whisk together.
- Stir in all the chopped vegetables, tomatoes, salt, pepper, and cheese. Pour into the prepared dish. Bake for 45 minutes.
- Serve immediately. Refrigerate leftovers. Serves 12.
*This post and recipe was sponsored by Sargento®. As always, all opinions are 100% my own.
Joseph says
I 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
Made 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
freshor frozen broccoli
Jocelyn Brubaker says
We used fresh broccoli for this casserole.
Teresa Sewell says
What is the nutritional information for the Broccoli & Cheese Egg Casserole?
Jocelyn says
I 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
This 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!