This Broccoli and Cheese Egg Bake is a wholesome, protein-packed dish that’s perfect for busy mornings or easy meal prep.
Loaded with fiber-rich broccoli and heart-healthy cheese, it offers a balanced mix of nutrients with low carbs and moderate fats.
Quick to prepare and full of flavor, it’s an effortless, satisfying choice for everyday cooking.
Broccoli Cheese Egg Bake
Equipment
- 1 large mixing bowl
- Whisk
- 9×13 inch baking dish
- Knife
- Cutting board
- Measuring Cups and Spoons
- Oven
Ingredients
- 12 large eggs
- 1 cup milk cow’s milk or almond milk
- 1 small onion diced
- 2 heaping cups broccoli florets chopped
- 1½ cups shredded cheese Mexican blend or cheddar recommended
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (204°C) to ensure even cooking. While the oven warms, lightly grease a 9×13-inch baking dish with cooking spray, butter, or a light coating of oil. This prevents sticking and makes cleanup easier. Set the prepared dish aside until the mixture is ready.
- Whisk the Egg Mixture: In a large mixing bowl, crack all 12 eggs. Add 1 cup of milk (cow’s milk for creaminess or almond milk for a lighter, dairy-free option). Whisk the eggs and milk together until the mixture is smooth and slightly frothy. This creates a light and fluffy texture for the finished egg bake.
- Chop Vegetables and Cheese: While whisking, prepare the vegetables. Dice 1 small onion finely so it cooks evenly and blends well with the eggs. Chop about 2 heaping cups of fresh broccoli florets into small, bite-sized pieces. Fresh broccoli works best, though lightly steamed frozen broccoli can be used. Shred 1½ cups of cheese — sharp cheddar or Mexican blend gives rich flavor.
- Combine Ingredients Thoroughly: Add the chopped onion, broccoli florets, and shredded cheese into the egg mixture. Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper, adjusting to taste. Stir everything together gently but thoroughly to evenly distribute vegetables, cheese, and seasonings.
- Transfer to Baking Dish: Carefully pour the combined egg mixture into your prepared 9×13-inch baking dish. Use a spatula to ensure the mixture spreads evenly. Even distribution allows the egg bake to cook uniformly and creates consistent texture in every serving.
- Bake Until Golden and Set: Place the baking dish in the preheated oven on the center rack. Bake for 25 to 30 minutes, or until eggs are fully set and slightly golden on top. To check doneness, insert a knife into the center; it should come out clean without liquid egg. Baking times may vary slightly depending on your oven and mixture thickness.
- Rest Before Serving: Once the egg bake is done, remove the dish from the oven and let it rest for 5–10 minutes. This resting period allows the flavors to settle and makes slicing easier without the bake falling apart.
- Slice and Serve: Using a sharp knife or spatula, cut the egg bake into 12 equal portions. Serve warm as a hearty breakfast, brunch centerpiece, or protein-rich meal prep option. Pair with fresh salad or whole-grain toast for a complete meal.
- Store Leftovers Properly: If you have leftovers, cover the dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes on high, or reheat in the oven for a few minutes until warmed through.
- Make Ahead Tip: For a busy morning, prepare the egg bake the night before. Follow all steps up to Step 5, then cover tightly with foil and refrigerate. In the morning, bake at 400°F (204°C) for about 30 minutes, or until fully set. This make-ahead method saves time while keeping flavor and texture intact.
Notes
- This egg bake is extremely versatile — broccoli can be swapped with spinach, zucchini, or asparagus for variety.
- Cheese choice impacts flavor: sharp cheddar offers a bold taste, while a Mexican cheese blend adds richness and complexity.
- Milk choice changes texture; cow’s milk provides creaminess, while almond milk keeps it lighter and dairy-free.
- For best results, chop vegetables evenly for consistent cooking and flavor throughout.
- Make-ahead preparation allows quick cooking on busy mornings or for brunch gatherings.
Chef’s Secrets For Best Results
The key to an outstanding broccoli and cheese egg bake lies in technique and preparation.
Whisking eggs and milk until light and frothy adds volume and creates a fluffy texture.
Chop vegetables into similar sizes so they cook evenly without leaving hard pieces.
For extra flavor, sauté onions lightly before mixing them in.
Incorporating cheese into the egg mixture ensures a consistent creamy flavor in every bite.
Avoid overbaking — removing the dish when the center is just set prevents dryness and keeps a moist texture.
Resting the bake for 5–10 minutes before slicing improves structure and enhances flavor.
Serving Suggestions For Every Occasion
This broccoli and cheese egg bake is perfect for breakfast, brunch, or even a light dinner.
Serve slices with a side of fresh fruit or a crisp green salad dressed in lemon vinaigrette for a refreshing balance.
For a hearty brunch spread, pair it with roasted potatoes, fresh bread, and seasonal fruit.
This dish is also ideal for meal prep — slice into portions and store for grab-and-go breakfasts.
Warm it slightly before serving, or enjoy cold for a quick, protein-rich snack.
Storage Tips For Freshness And Quality
To keep your egg bake fresh and flavorful, allow it to cool completely before storing.
Wrap the dish tightly with foil or transfer individual slices to airtight containers.
Store in the refrigerator for up to 3–4 days.
Reheat portions in the microwave for 1–2 minutes or in the oven at 350°F (175°C) until warmed through.
For longer storage, freeze slices in airtight containers or freezer bags for up to 2 months.
When reheating from frozen, warm slowly to maintain texture and flavor without overcooking.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! This recipe is perfect for make-ahead cooking. Assemble the mixture and pour it into the prepared baking dish the night before.
Cover tightly and refrigerate. In the morning, bake at 400°F (204°C) for 30 minutes or until set. This method saves time and keeps mornings stress-free.
2. Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works well if fresh isn’t available. Lightly steam or thaw it before mixing to avoid excess moisture, which can affect texture.
Patting the broccoli dry with a towel before adding will ensure the bake stays firm.
3. How can I make this recipe healthier?
For a lighter version, use unsweetened almond milk or low-fat milk and a reduced-fat cheese.
You can also add more vegetables like spinach, mushrooms, or bell peppers for extra fiber without adding many calories. This keeps the dish filling but lower in fat and calories.
4. Can I add other ingredients to the bake?
Yes! This recipe is versatile. Try adding cooked bacon, diced tomatoes, spinach, bell peppers, or mushrooms for additional flavor and nutrition.
Cook any watery vegetables lightly beforehand to prevent excess moisture. Experiment with herbs like parsley, chives, or dill for a fresh, aromatic touch.
5. How should leftovers be reheated for best results?
Reheat slices gently to avoid dryness. Microwave individual portions for 1–2 minutes, or reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Resting after reheating allows the texture to stabilize and flavors to develop further.
