Broccoli Egg Bake

This Broccoli Egg Bake is a high protein, low carb breakfast recipe perfect for meal prep or serving a crowd.

broccoli egg bake

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Making an egg bake is one of my favorite ways to meal prep breakfast for the week. It’s easy to throw together using whatever ingredients you have on hand, and it reheats perfectly for a quick, tasty breakfast. 

This Vegetarian Breakfast Casserole, Overnight Breakfast Casserole, Jalapeno Cheddar Bites, Spinach Egg Bake, and this Broccoli Egg Bake are always in regular rotation. 

Reasons you’ll love this recipe

  • Delicious low carb high protein option. Add this to the menu when reducing carbs or following a keto diet. 
  • Gluten-free. This breakfast recipe will fit naturally into a gluten-free lifestyle.
  • It is a great way to add veggies to breakfast. Broccoli gives this egg bake a punch of calcium, fiber, protein, and many more vitamins and minerals. 
  • Easy to prepare. All you need to do is mix a few ingredients and bake!
  • Make-ahead for the week. Meal prep a healthy low-carb breakfast on Sunday for the week.

Ingredients

ingredients to make a broccoli egg baked with cheddar cheese.
  • Whole eggs – I use 12 whole large fresh eggs for this broccoli cheese egg bake. 
  • Granulated garlic, onion powder, salt, and pepper – Are the perfect spice mix to give the egg bake a tasty flavor.
  • Broccoli florets – I use one 10 ounce bag of “steam in bag” frozen broccoli. This size bag works perfectly in this recipe. I’ll chop up the large pieces before stirring into the casserole to make sure there is broccoli in every bite.
  • Grated Romano cheese – this adds another layer of cheesy flavor.
  • Shredded cheddar cheese – I highly recommend shredding the cheese fresh for the best creamy, cheesy flavor. 
cheese and broccoli egg bake cooked in a casserole dish

Cooking Tips 

  • Use egg whites or liquid eggs. If you want to reduce saturated fat, then removing some of the yokes or using liquid eggs in place of whole eggs is a great option. Follow the instructions on the package for the amount equivalent to 12 eggs.
  • Fresh broccoli. I prefer the ease of frozen broccoli, but you can also use fresh broccoli in this recipe. Blanch the broccoli before adding to the casserole; this helps keep the broccoli’s color and flavor as it cooks.
  • Make sure to drain the water from the broccoli before adding to the broccoli egg bake. The extra moisture will cause the egg back to be spongey.
  • Swap in your favorite cheese. Pepper jack cheese, swiss, or feta cheese pair nicely with the broccoli in this egg bake.
  • Stir in ham, bacon, or sausage. This broccoli cheese egg bake is delicious without meat, but adding some in brings it to the next level. 
  • Use other vegetables. Any vegetable will work. Whatever vegetable you use, I recommend cooking it first, so there are no raw veggies in the egg bake after it cooks.
  • This egg bake can cook at different temperatures. I’ve cooked this recipe at 375 degrees for 20 minutes and also 325 minutes for 40 minutes. Both work, but I lean more towards the lower temperature longer cook time because it cooks evenly and doesn’t dry out as fast. 

Supplies

  • Mixing Bowls
  • 9 x 13 Ceramic Baking Dish
  • Spatula 

How to Make a Broccoli Egg Bake Recipe

Step by step collage showing how to make a breakfast Broccoli Egg bake with cheese
  • Preheat the oven to 325 degrees.
  • While the oven is heating up, prepare the broccoli by following the directions on the bag. Drain the excess water from the broccoli and cut it into small pieces. Let the broccoli cool before adding in with the eggs.
  • As the broccoli is cooling, crack the eggs into a medium bowl and add the salt, pepper, granulated garlic, and onion powder. Whisk until the eggs and spices are blended.
  • Slowly whisk in the romano cheese. Set aside.
  • Pour the egg mixture into a 9 x 13 ceramic baking dish sprayed with cooking spray.
  • Add the broccoli and shredded cheese to the egg mixture and slowly stir just until evenly distributed.
  • Place the casserole dish into the oven and bake for 35 – 40 minutes or until the eggs are set in the middle.
  • Remove from the oven, cut into 12 pieces and serve.
broccoli egg casserole cut into pieces

Make-ahead tips

  • You can prepare this recipe ahead of time in a few different ways. 
  • Assemble the ingredients the night before in the casserole dish and cover. In the morning, remove the cover and continue with the recipe. You might need to add about 5 -7 minutes to the cooking time. 
  • Cook the broccoli cheese egg bake completely, cut into squares and store in the refrigerator. Warm in the microwave for 1-2 minutes or until hot.
  • Freeze the cooked egg bake into individual servings. Individual wrap the squares in plastic wrap, place them into a labeled freezer bag and freeze. These are best when taken out to thaw overnight in the refrigerator—warm-up in the microwave.
Broccoli Egg Bake

Broccoli Egg Bake

This Broccoli Egg Bake is a high protein, low carb breakfast recipe perfect for meal prep or serving a crowd.

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4.75 from 8 votes

Print Pin Rate

Course: Breakfast, breakfast recipe

Cuisine: American

Keyword: broccoli cheese egg bake, broccoli egg bake, broccoli egg casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12 people

Calories: 116kcal

Author: Tammy Overhoff

Ingredients

  • 1 10-ounce bag frozen “steam in bag” broccoli florets
  • 12 eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • ¼ cup grated romano cheese
  • 1 ½ cup shredded cheddar cheese

Instructions

  • Preheat the oven to 325 degrees.

  • While the oven is heating up, prepare the broccoli by following the directions on the bag. Drain the excess water from the broccoli and cut it into small pieces. Let the broccoli cool before adding in with the eggs.

  • As the broccoli is cooling, crack the eggs into a medium bowl and add the salt, pepper, granulated garlic, and onion powder. Whisk until the eggs and spices are blended.

  • Slowly whisk in the romano cheese. Set aside.

  • Pour the egg mixture into a 9 x 13 ceramic baking dish sprayed with cooking spray.

  • Add the broccoli and shredded cheese to the egg mixture and slowly stir just until evenly distributed.

  • Place the casserole dish into the oven and bake for 35 – 40 minutes or until the eggs are set in the middle.

  • Remove from the oven, cut into 12 pieces and serve.

Notes

Make-ahead tips
You can prepare this recipe ahead of time in a few different ways. 
Assemble the ingredients the night before in the casserole dish and cover. In the morning, remove the cover and continue with the recipe. You might need to add about 5 -7 minutes to the cooking time. 
Cook the broccoli cheese egg bake completely, cut into squares and store in the refrigerator. Warm in the microwave for 1-2 minutes or until hot.
Freeze the cooked egg bake into individual servings. Individual wrap the squares in plastic wrap, place them into a labeled freezer bag and freeze. These are best when taken out to thaw overnight in the refrigerator—warm-up in the microwave.

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 182mg | Sodium: 192mg | Fiber: 1g

Other Low-carb Breakfast Casseroles

Did you make this recipe?

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