Broccoli Cheddar Egg Bake : Easy, Protein-Packed Breakfast Casserole

The Breakfast Game-Changer You’ll Make on Repeat

Hey friends, Isla here! Let’s be real for a second. How many of your mornings start with a frantic scramble? And I’m not just talking about eggs. It’s the scramble to find something nutritious, delicious, and fast before the day officially swallows you whole. You stare into the fridge, hoping for inspiration, only to slam the door and grab a granola bar (again). Sound familiar? I’ve been there more times than I care to admit.

But what if I told you the secret to conquering your mornings lives in one humble, glorious dish? A dish so simple, so forgiving, and so packed with flavor that it feels like a warm, cheesy hug for your soul. Enter my Broccoli Cheddar Egg Bake. This isn’t just a recipe; it’s your new morning lifeline. Imagine fluffy, protein-packed eggs, studded with crisp-tender broccoli, pockets of sharp cheddar, and the satisfying, smoky crunch of turkey bacon, all baked into a golden, sliceable masterpiece.

The best part? You whip it up once, and it feeds you for days. It’s meal-prep magic that doesn’t taste like a compromise. It’s perfect for lazy weekend brunches with friends, hectic weekday fuel-ups, and everything in between. So, let’s ditch the morning stress and make a batch of pure, uncomplicated joy. Grab your favorite bowl and whisk—we’re about to make your mornings infinitely better, one delicious bite at a time.

Grandma’s Kitchen & The Lesson of the “Use-It-Up” Bake

This recipe takes me right back to my grandma’s sunny, always-smelling-like-something-good kitchen. She lived by the water, and her cooking philosophy was as practical as her fisherman husband: use what you have, waste nothing, and make it taste incredible. Sunday mornings often meant a “use-it-up” bake. After a week of dinners, the fridge’s veggie drawer held the last florets of broccoli, maybe a handful of spinach, and the end of a cheese block. A few eggs, a splash of milk from the bottle, and whatever savory bit was left from Saturday’s breakfast (bacon ends, a lone sausage) would all find their way into her trusty ceramic dish.

To me, it was alchemy. She’d whisk and chatter, letting me sprinkle the cheese on top. The waiting was agony as the most incredible aroma filled the house. That first hot, cheesy slice, eaten straight from the pan while she laughed and told me to blow on it, was pure love. She taught me that the best food isn’t about fancy ingredients; it’s about resourcefulness, heart, and the magic that happens when you bring simple, good things together. This Broccoli Cheddar Egg Bake is my homage to her—a foolproof formula for turning everyday staples into something special. Every time I pull it from the oven, I think of her, and I know she’d approve.

Broccoli Cheddar Egg Bake : Easy, Protein-Packed Breakfast Casserole

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• Author: islamerrick
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Broccoli Cheddar Egg Bake is a delicious, protein-packed breakfast casserole made with fluffy eggs, tender broccoli, and melty cheddar cheese. It’s easy to prepare, great for feeding a crowd, and perfect for meal prep or a cozy weekend brunch.

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Ingredients

Scale 1x2x3x

• 10 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 2 cups broccoli florets (chopped, fresh or thawed if frozen)
• 1 cup shredded cheddar cheese
• 1/4 cup onion (diced)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Butter or oil for greasing the baking dish

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
2. Steam or microwave the broccoli until just tender, then chop into small pieces.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Stir in the chopped broccoli, diced onion, and half of the shredded cheddar.
5. Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
6. Bake for 30–35 minutes, or until the eggs are set and the top is golden.
7. Let cool slightly before slicing and serving. Enjoy warm or store for later.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 170
• Sugar: 1g
• Sodium: 210mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 215mg

Gathering Your Flavor Crew

Here’s everything you need to build your bake. Think of this as a fantastic template—I’ll give you all my favorite swaps and chef secrets along the way!

• 8 large eggs: The superstar protein that gives our bake its structure and fluffy richness. Chef’s Insight: For an even richer, custard-like texture, swap 2 of the eggs for an extra ½ cup of milk or cream.
• 1 cup chopped cooked broccoli: We’re using cooked broccoli to avoid excess water making the bake soggy. Steam it until bright green and just tender, or sauté it in a pan for a slightly charred, deeper flavor. Sub Tip: Frozen, thawed, and well-squeezed broccoli florets work in a pinch! Spinach, bell peppers, or mushrooms are fabulous swaps.
• ¾ cup shredded sharp cheddar cheese: Sharp cheddar brings a bold, tangy punch that stands up to the eggs. Chef’s Secret: Shred your own cheese! Pre-shredded bags have anti-caking agents that can make melting less smooth. A block of extra-sharp or white cheddar is my go-to.
• ½ cup milk (any kind): The key to light, tender eggs. Whole milk or 2% adds richness, but almond, oat, or skim milk work perfectly. For a Decadent Twist: Use half-and-half or heavy cream.
• 4 slices turkey bacon or regular bacon, cooked and chopped: Smoky, salty, textural heaven. Sub Tip: Diced ham, cooked breakfast sausage, or even chopped pepperoni are fantastic. For a veggie version, try sun-dried tomatoes or a pinch of smoked paprika.
• ½ teaspoon salt & ¼ teaspoon black pepper: The essential flavor enhancers. Don’t skip seasoning the egg mixture itself! Chef’s Add-In: I often add a pinch of garlic powder and a dash of onion powder for a flavor boost.
• Nonstick spray or butter (for greasing): A quick coat ensures easy release and those lovely golden edges we all fight over.

Let’s Build Your Breakfast Masterpiece

Follow these simple steps, and you really can’t go wrong. I’m chatting you through each one with my favorite kitchen hacks!

1. Preheat & Prep: Fire up your oven to 375°F (190°C). This is the perfect sweet-spot temperature—hot enough to cook through and get a gorgeous top, but not so hot it overcooks the edges. While it heats, grab your 9×13-inch baking dish (a square 8×8 works for a thicker bake, just add 5-10 mins to the time!) and give it a confident spray or butter rub. Think of this as tucking your dish into a non-stick bed.
2. The Whisking Ritual: In a large bowl (bigger than you think you need—trust me), crack in your 8 eggs. Add the milk, salt, and pepper. Now, channel your inner brunch chef and whisk like you mean it! You’re not just mixing; you’re incorporating air. Whisk for a good 45-60 seconds until the mixture is uniform and slightly frothy on top. This little bit of effort is the secret to a light, not dense, bake.
3. The Mix-In Mingle: Time to invite the crew to the party! Add your chopped broccoli, cooked bacon, and most of the shredded cheese (save a small handful for the top!). Gently fold everything together with a spatula. You want every ingredient to get cozy and coated in that golden egg bath.
4. The Pour & Spread: Carefully pour the mixture into your waiting dish. Use the spatula to spread it evenly and nudge any big piles of broccoli or bacon into place. Now, take that reserved handful of cheese and sprinkle it liberally over the top. This creates that irresistible, bubbly, golden-brown cheese crust we all dream about.
5. The Bake & Watch Magic Happen: Slide the dish into the middle of your preheated oven. Set a timer for 25 minutes. Resist the urge to open the oven door! Peeking lets the heat escape and can mess with your cooking time. At 25 minutes, take a look. The bake is done when the edges are lightly golden and pulling away from the sides, and the center is set—no big jiggly spots. A knife or toothpick inserted near the center should come out clean or with tiny, cooked crumbs. If it needs more time, go in 3-5 minute increments. Remember, it will continue to set as it cools!
6. The (Tough) Cool Down: This is the hardest part. Let the bake cool in the dish on a wire rack for at least 10-15 minutes before slicing. This allows everything to firm up, ensuring you get clean, beautiful slices instead of a delicious scramble. Use a sharp knife for the cleanest cuts.

How to Serve This Slice of Sunshine

This egg bake is a versatile star! For a cozy weekend brunch, slice it into big squares and serve directly on colorful plates with a simple side of fresh fruit salad or crispy roasted potatoes. A dollop of hot sauce or salsa on the side is *chef’s kiss*. For meal prep, let it cool completely, then slice into individual portions. Store them in airtight containers in the fridge. In the morning, you can grab a slice and eat it cold (it’s surprisingly good!), or reheat it in the microwave for 60-90 seconds until warm throughout. Pop it on a toasted English muffin for a killer breakfast sandwich!

Ride Your Own Flavor Wave: 5 Tasty Twists

• Sun-Dried Tomato & Feta: Swap the broccoli for ½ cup chopped spinach and ¼ cup chopped sun-dried tomatoes. Use feta cheese instead of cheddar for a Mediterranean vibe.
• Southwest Style: Add ¼ cup diced green chiles, ½ cup black beans (rinsed), and swap cheddar for pepper jack. Top with avocado and cilantro after baking.
• Everything Bagel: Skip the meat and stir 2 tablespoons of everything bagel seasoning into the egg mix. Use a mix of cheddar and cream cheese dollops.
• Protein Powerhouse: Add 1 cup of cooked, crumbled ground turkey or sausage and use cottage cheese blended into the egg mixture for extra protein.
• Dairy-Free Delight: Use your favorite unsweetened non-dairy milk and a dairy-free cheese shred. Nutritional yeast (1-2 tbsp) can add a cheesy flavor boost.

Isla’s Kitchen Confidential

This recipe has evolved so much since my first test batch, which I affectionately call “The Soggy Brick.” Lesson learned: cook your veggies first! Over the years, I’ve made this for new moms, potlucks, and early-morning fishing trips with my dad. Once, I accidentally used spicy jalapeño cheddar for a kids’ breakfast—let’s just say it was a memorable (and well-hydrated) morning! The beauty of this bake is its resilience. It freezes like a dream. Let slices cool completely, wrap individually in parchment paper, and store in a freezer bag for up to 3 months. Reheat from frozen in the microwave or oven. It’s a little gift from your past self to your future, hungry self.

Your Questions, Answered!

Q: Can I make this the night before?
A: Absolutely! Assemble the entire egg mixture in the bowl, cover tightly, and refrigerate overnight. In the morning, give it a good stir, pour into your greased dish, and bake. You may need to add 3-5 extra minutes to the bake time since it’s starting from cold.

Q: Why is my egg bake watery?
A: The most common culprit is moisture from the veggies. Make sure your broccoli is cooked and cooled, not raw and wet. If using frozen veggies, thaw completely and squeeze out excess water in a clean kitchen towel. Also, be sure your bake is fully cooked through—an undercooked center can release liquid.

Q: Can I use a different size pan?
A: You can, but the bake time will change. A 9×13 gives a perfect, sliceable thickness. An 8×8 square pan will yield a thicker, more quiche-like bake—add 5-10 minutes to the bake time and check for doneness. A 10-inch pie dish works, too, for a round presentation.

Q: How long does it last in the fridge?
A: Stored in an airtight container, it’s perfect for up to 5 days. It’s my ultimate make-ahead breakfast hack!

Nutritional Info (Approximate, per serving)

This is based on the recipe as written with turkey bacon, 2% milk, and yielding 8 servings. It’s a fantastic, balanced way to start your day!

• Calories: 180
• Protein: 14g
• Carbohydrates: 3–5g
• Fat: 12g

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Yield: 6-8 servings | Diet: Gluten-Free, Low-Carb, Meal-Prep Friendly