Broccoli Cheddar Egg Bake
Broccoli Cheddar Egg Bake
A simple breakfast casserole with tender broccoli, fluffy eggs, sharp cheddar, and fresh herbs baked until just set.
Broccoli cheddar egg bake is the kind of breakfast casserole that works for a slow weekend meal, a brunch table, or a few make-ahead weekday portions. The center stays custardy and soft, while the top turns lightly golden from a generous layer of sharp cheddar.
The broccoli is quickly blanched before baking so it keeps its green color and finishes tender without watering down the eggs. A small amount of onion adds sweetness, and the herbs bring enough freshness to keep the casserole from feeling heavy.
Use a standard 8-inch square baking dish or another 2-quart baking dish with similar depth. Letting the bake rest for a few minutes after it comes out of the oven makes it easier to slice into neat squares.
Serve it warm with toast, roasted potatoes, or a simple salad. Leftovers reheat well, making this a practical recipe when you want a high-protein breakfast ready without cooking from scratch each morning.
Nutrition (per serving)
Directions
-
1
Heat the oven to 375°F. Butter an 8-inch square or similar 2-quart baking dish.
-
2
Bring a medium pot of salted water to a boil. Add the broccoli and cook for 2 minutes, until bright green and barely tender.
-
3
Drain the broccoli well, then spread it on a clean towel for a minute so excess moisture does not thin the egg mixture.
-
4
Melt the butter in a small skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened but not browned.
-
5
Whisk the eggs, milk, Dijon mustard, garlic powder, salt, and pepper in a large bowl until the yolks and whites are fully combined.
-
6
Fold in the broccoli, cooked onion, parsley, chives, and 1 cup of the cheddar. Pour the mixture into the prepared baking dish.
-
7
Sprinkle the remaining 1/2 cup cheddar evenly over the top. Bake for 30 to 35 minutes, until the center is set and the edges are lightly golden.
-
8
Let the egg bake rest for 8 minutes before slicing. Serve warm, or cool completely and refrigerate portions for reheating.
Ingredients
- Broccoli Florets, cut small:4 cups
- Large Eggs:8
- Whole Milk:1 cup
- Sharp Cheddar Cheese, shredded:1 1/2 cups
- Small Yellow Onion, finely diced:1/2 cup
- Unsalted Butter:1 tablespoon
- Fresh Parsley, chopped:2 tablespoons
- Fresh Chives, chopped:1 tablespoon
- Dijon Mustard:1 teaspoon
- Garlic Powder:1/2 teaspoon
- Kosher Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
Tips & Notes
- Dry the blanched broccoli well so the casserole slices cleanly instead of turning watery.
- For a stronger cheddar flavor, use extra-sharp cheddar and grate it from a block.
- Reheat slices loosely covered in a 325°F oven or briefly in the microwave until warmed through.
