I love breakfast. I think it’s my favorite meal of the day. There are just so many delicious breakfast options that I love: smoothies, pancakes, French toast, cereal, fruit bowls…you get the idea! But really, my absolute favorite breakfast item is eggs. And what I love most about eggs is the countless ways you can make them. I’ve been making a lot of baked egg casseroles lately. In fact, it was the first thing I cooked after having my son. I was staving and needed a quick, filling, easily reheated, yummy snack in the fridge. So, I beat some eggs, tossed in whatever veggies I had and threw it in the oven. Since I made a big old Pyrex dish and I was the only one eating it, I had a go-to egg snack for days and couldn’t have been happier. That was the beginning of my “I have to make a baked egg casserole a week” mantra; some of them were great, some of them were meh. I’ll be sharing more of my winning combinations soon, but for today enjoy this Broccoli Cheese Egg Bake.
Get creative!
What I like most about this particular egg bake is the broccoli, cheese, mustard combo. It’s a little bit different than your standard peppers and onions that you’ve come to expect in eggs. However, if you’re not into mustard, leave it out. If your craving some breakfast sausage, cook it up and add it to the egg mixture. Any type of cheese you happen to have is fine. Really, you’re the boss, so don’t be afraid to alter this recipe to your needs.
Get baking!
This egg bake is a perfect choice for Sunday brunch and goes great with a mimosa or Bloody Mary. It can also keeps well, so take a page out of my book and make this on Monday and enjoy it all week long. If you’re looking for some other breakfast inspiration, these No Fuss Egg Cups are my mid-week choice, or I love a slice of this Carrot Ginger Bread or this Banana (Pea)nut Butter Bread. I also always have some Loaded Veggie Biscuits in the fridge. And if it’s Sunday, you can bet I’m making Shakshuka—eggs poached in tomatoes; if you’ve never tried it, you’re missing out! As always, let me know how your Broccoli Cheese Egg Bake comes out by leaving a comment below. Enjoy! Buen provecho!
Broccoli Cheese Egg Bake
Equipment
- Stove
- Oven
Ingredients
- cooking spray
- 1 medium head of broccoli, stems removed, cut up into bite-sized florets (about 3 cups)
- 10 large eggs
- 1 cup plain Greek yogurt (I use low fat)
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 1 medium onion, diced
- 1 ½ cups grated or crumbled cheese (I like to use cheddar, feta or goat)
Instructions
- Preheat oven to 425F. Grease a large oven proof dish (I use an 8 x 11 glass Pyrex dish) with non-stick spray. Bring a large pot of salted water to boil and blanch broccoli florets by cooking them for 4 minutes, until fork tender, but still firm. Drain water immediately and set aside.
- In a large mixing bowl, beat eggs. Add yogurt, mustard and all the seasonings Mix well, breaking yogurt up as much as possible. Fold in broccoli, onion and cheese. Pour mixture into the prepared baking dish. Bake for 30-35 minutes until set (a fork or knife dipped in the center should come out clean). Let cool a bit before serving. Keeps well in the fridge for a few days.
Notes
- You can add, subtract or sub out veggies, cheese or mustard.
- If you’d like to add some meat here are some ideas: a few strips of diced cooked bacon; cooked breakfast sausage; sliced deli ham or turkey.
