This Broccoli Egg Bake is a high protein, low carb breakfast recipe perfect for meal prep or serving a crowd.
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, Sausage Egg Muffins, 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
- 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.
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
- 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.
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
This Broccoli Egg Bake is a high protein, low carb breakfast recipe perfect for meal prep or serving a crowd.
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Servings: 12 people
Calories: 116kcal
Equipment
- Mixing Bowls
- 9 x 13 Ceramic Casserole Dish
- Spatula
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 Breakfast Recipes
See all of my healthy breakfast recipes.
Did you make this recipe?
Have you tried this Broccoli Egg Bake recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
Catherine Frye Richard says
Had fresh broccoli that I needed to use as well as all the ingredients on hand. The hardest task is cracking the eggs!
Tammy Overhoff says
That’s great! So glad you love it.
STEVE P says
hi
surely the serving size isn’t a measly 1g??!
Melissa says
Add milk!! It has good flavor but needs fluffiness.
charlotte says
well to me its not quite right,,,now if you added a few fresh sliced mushroom!!!
Sheila says
I make a dish like this and use Green Giants Tuscan Seasoned broccoli it’s awesome!
April R says
Looks yummy, is the serving size really 1 gram? Did I overlook something?
Laura says
Hi Tammy!
My family absolutely loves this egg bake! I’ve made it several times and it never seems to last long. It’s probably one of the only ways I’m able to get my 3 year old to eat green veggies!
I manage a baby shower planning site and recently updated an article about baby shower brunch ideas and featured this recipe!
https://pinkducky.com/baby-shower-brunch-ideas-sample-menu/
Thanks again for the delicious recipe! Keep up the good work!
Laura
Jennifer Fletcher says
I made this today with bacon, chicken and tomatillo added, plus a little mozzarella cheese and double the parmesan and it was fantastic! We are low-carb, high-fat, keto folks so I took this to a brunch where I knew there would be not much for ME to eat! It was a big hit and beat out the hash brown/potato/ham egg bake brought by another guest! Thank you!!
Karen Smith says
One place it says 4wwpoints per slice then on the bottom of the recipe it says 9wwpoints per slice. Which is right?
Tammy Kresge says
The carbs are 9. Points are 4.
Nellie Walker says
When i use fresh broccoli do i cook it first
Camey says
Yes
Dru says
If you make this with Eggbeaters, skim milk and reduced-fat Cheddar and cut into 6 servings it’s 3 points.
Tammy Kresge says
Awesome thank you!
Claire says
I used a muffin pan so 1-2 servings can be eaten on an english muffin. I’m cooking it 10 minutes less since muffin pans cook faster. Also, I Iike to add a wee bit of chopped red pepper (like 1/4 of a pepper) to the mix to add some vibrant color to the finished product. Came out nice from the oven and the little I tasted as I moved it to the freezer bags was delish!
Claire says
Hi, Just started to cook ahead and it’s making a world of difference in how much veggie I actually get into my kids tummies. Just want to say thanks for the printable versions of each recipe. They print nicely and don’t use up all my color ink. Do you have some after-school snack type of recipes? I end up using up all my breakfast stuff after school.
Donna says
This looks soo… good!! I’m not a big fan of cheddar cheese; just tastes a little too heavy and oily sometimes. What other cheese would you recommend that would compliment the romano as well as the broccoli and egg? Or maybe I could use half cheddar and half something else? I will make this sometime this week, for sure!! Thanks! P.S. Your blog/facebook, etc is one of my newly discovered yet all-time favorites. You just seem so real, grounded, personable, genuinely happy, and “ordinary”….and I certainly mean that in a good way. Keep doing what you do and stay true to who you are!! 🙂
Tiffani says
This recipe is easy to make and reheats well. The portion size is a little small though. I could probably do with eating two portions but at 4PPV each, even eating twice as much is a decent size meal.
Sharon says
Yeah, I was thinking that too. I was like one piece is a kind of dainty meal. lol
Jessica says
If you substitute the eggs for Weight Watchers Better’n eggs and use SArgento reduced fat cheese you can knock the points right down and it will still be yummy.