Start your day off right with this easy Broccoli Egg Bake. Loaded with veggies and cheese, this egg casserole will be a hit with everyone in your house. Plus, you can make it ahead of time for a quick breakfast all week long.
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Why You Will Love This
Eggs are a great way to enjoy a high protein and low carb breakfast. We love making egg muffins, egg burritos, and egg casseroles ahead of time, so we can enjoy them for breakfast on busy weekday mornings.
This delicious and easy to make broccoli egg casserole is loaded with veggies and topped with cheese. It's perfect for busy families or anyone looking for a low carb breakfast recipe.
Keep things simple by making the egg bake ahead of time. It reheats quickly, so you can reheat squares any day of the week.
- Packed with Veggies. Use whatever veggies you have on hand or whatever veggies are in season to create a new egg bake every time.
- Make Ahead. This egg recipe can be made ahead of time, so all you have to do is heat and serve on busy mornings.
- Healthy Breakfast. Packed with proteins and veggies, this low carb egg dish is a nutritious breakfast choice.
- Great for holidays! Make and serve this egg bake for Easter morning, Mother's day, or any special brunch.
Key Ingredients
This protein packed egg casserole is easy to make in minutes using a few simple ingredients and one carton of eggs.
- Broccoli - One or two small crowns should give you enough chopped florets for this egg bake. Eating broccoli also gives you Vitamin C, calcium, and fiber.
- Other Veggies - Tomatoes, onions, and mushrooms are a great option to pair with broccoli and cheese.
- Eggs - We used one dozen eggs for this recipe. You can also substitute liquid eggs, just make sure you follow the package directions for the equivalent of 12 eggs.
- Cheese - Sharp cheddar cheese will give you a great cheese flavor. You can also use any type of cheese that you prefer. Pepper Jack is another one of our favorites.
- Seasonings - Adding garlic, salt, and pepper adds flavor without overpowering the other ingredients.
Looking for a dairy free egg recipe? Try these Keto egg muffin cups!
How to Make an Egg Casserole
This broccoli egg bake recipe comes together quickly. Whisk your eggs, stir in the vegetables, and pour in a baking dish. Who knew broccoli for breakfast could be so easy and delicious?!
- Saute the veggies. Add the diced tomatoes, onion, and mushrooms to a large skillet with oil. Cook for a few minutes or until slightly tender. Remove and set aside.
- Steam the broccoli. Place the chopped broccoli florets in the hot pan with a little bit of water. Cover and cook over high heat for a few minutes.
- Whisk the eggs. Place all the eggs in a large bowl and whisk very well. Stir in the sauted veggies, steamed broccoli, garlic, salt & pepper, and some of the shredded cheddar cheese.
- Add cheese and bake. Pour the egg mixture into a greased casserole dish and top with more shredded cheese. Bake until the center is set. Remove and serve immediately with green onions.
Storage Recommendations
In the Refrigerator - Once cooled to room temperature, cover the egg casserole tightly and refrigerate for up to 5 days.
In the Freezer - Place squares in small Ziplock bags or freezer containers. Freeze for 1-2 months. Thaw in the fridge overnight before reheating and serving.
To Reheat - Place an egg square on a microwave safe plate and heat 30 seconds at a time until it reaches your desired temperature. If reheating an entire pan, cover with foil and place in a hot oven for 15-20 minutes.
Tips and Tricks
- Whisk the eggs separately until they are smooth and pale in color. This gives the casserole a great fluffy texture as it bakes.
- Avoid using pre-shredded bagged cheese because it has a coating on it that keeps it from melting. Freshly shredded cheese will melt the best.
- Want to add more protein? Stir cooked sausage, diced ham, crumbled bacon, or cottage cheese into the egg mixture before baking.
- Change up the vegetables based on your taste. Some of our favorites veggies to add are red and green bell peppers, chopped spinach, and artichokes.
- Serve the egg bake alone or with toast, fresh fruit, hash browns, or a yogurt parfait for a complete breakfast.
Recipe FAQs
Yes, this a great egg casserole to make ahead of time. Mix the ingredients together, pour into pan, and cover tightly with foil. Refrigerate up to 24 hours before baking.
Yes, frozen broccoli can be used. Make sure you thaw it ahead of time and drain the excess liquid off and skip the steaming part of the recipe.
No, you do not need to cover this egg dish as it bakes.
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Recipe
Broccoli Egg Bake
This Broccoli Egg Bake is great for breakfast or dinner. It is full of flavor and protein and is a delicious healthy meal option.
Ingredients
- 1 tablespoon oil
- ½ cup diced onion
- 1 cup fresh mushrooms, finely diced
- 1 ½ cups small broccoli florets
- 1 cup diced grape tomatoes
- 12 large eggs
- ½ teaspoon table salt
- ¼ teaspoon pepper
- 8 ounce block sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350°. Spray a 9x13 baking dish with nonstick spray.
- Saute diced onion, mushrooms, and tomatoes in oil for 3-4 minutes to soften them slightly and to remove some excess water. Spoon into a bowl and set aside.
- Add broccoli florets and 2 tablespoons water to hot pan. Cover and let steam for 2 minutes
- Crack the eggs into a large bowl and whisk until light colored.
- Stir in the softened veggies, steamed broccoli, salt, pepper, and 1 cup shredded cheese.
- Pour into prepared dish and top with remaining shredded cheese. Bake 35-40 minutes or until set.
- Garnish with green onion and serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 205mgSodium: 292mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for broccoli and cheese egg casserole was first published January 2013. It was updated and republished March 2023.
Joseph
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!
Lucinda
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
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.
Nancy G
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
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!!!
Michelle Muckala
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
He grumbled the whole time I made him measure 🙂 I had to share your comment with him because I knew he would appreciate it!!!
Jenn/Rook No. 17
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
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!!!
Ashley @ Kitchen Meets Girl
I LOVE breakfast casseroles! I never think to add tomatoes, though--this looks awesome!
Jocelyn Brubaker
The tomatoes give is just a little bit more flavor and color. I am all about color in my food 🙂
Winnie
I looooove this casserole
I make a similar one, and we love to eat it for dinner and green salad
Becca @ Crumbs and Chaos
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.
teresa
very nice! i'll be trying this soon, i love all the veggies!
Brandie (@ Home Cooking Memories)
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!
Jessica@AKitchenAddiction
I love breakfast casseroles! They are so nice to have ready in the mornings!
Tanya Schroeder
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!
Jennifer @ Mother Thyme
This looks incredible! I might have to make this over the weekend! 🙂
Bree {Skinny Mommy}
I just made a broccoli frittata this morning so we must be on the same page! This looks so perfect for entertaining too!
Dorothy @ Crazy for Crust
This sounds like a wonderful brunch, or even dinner! Thanks Jocelyn!
Cindy Harris
This looks yummy--I do love breakfast casseroles, for dinner. Can't wait to try it. Thanks to your hubby.
Maureen
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.
Maria
This casserole sounds so good! I'm pinning it so I can give it a try! Sounds so good! Thanks for sharing!
Jo-Ann
This looks delicious. I pinned it. So looking forward to making it. Thank you for sharing. Blessings, Jo-Ann
Aimee @ ShugarySweets
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.