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
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 - 14.5 ounce can diced tomatoes, drained
- 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 205mgSodium: 330mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 12g
Aimee @ ShugarySweets says
I 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
This looks delicious. I pinned it. So looking forward to making it. Thank you for sharing. Blessings, Jo-Ann
Maria says
This casserole sounds so good! I’m pinning it so I can give it a try! Sounds so good! Thanks for sharing!
Maureen says
The 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
This looks yummy–I do love breakfast casseroles, for dinner. Can’t wait to try it. Thanks to your hubby.
Dorothy @ Crazy for Crust says
This sounds like a wonderful brunch, or even dinner! Thanks Jocelyn!
Bree {Skinny Mommy} says
I 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
This looks incredible! I might have to make this over the weekend! 🙂
Tanya Schroeder says
We 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
I love breakfast casseroles! They are so nice to have ready in the mornings!
Brandie (@ Home Cooking Memories) says
I 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
very nice! i’ll be trying this soon, i love all the veggies!
Becca @ Crumbs and Chaos says
I 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
I looooove this casserole
I make a similar one, and we love to eat it for dinner and green salad
Ashley @ Kitchen Meets Girl says
I LOVE breakfast casseroles! I never think to add tomatoes, though–this looks awesome!
Jocelyn Brubaker says
The tomatoes give is just a little bit more flavor and color. I am all about color in my food 🙂
Jenn/Rook No. 17 says
Yeah, 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
This 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
This 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
He 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
Do 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
You 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
I 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
I 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
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!