A delicious, high-protein broccoli and cheese egg bake that’s easy to prepare and perfect for breakfast, brunch, or meal prep. Packed with fiber and flavor, this dish is a wholesome choice for quick weekday mornings or a crowd-pleasing brunch option.
1½cupsshredded cheeseMexican blend or cheddar recommended
¼teaspoonsaltadjust to taste
¼teaspoonground black pepperadjust 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 9x13-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 9x13-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.