Broccoli Cheese Egg Bake
This egg bake pairs broccoli with Dijon mustard, giving your breakfast an unexpected flavor combo. Serve it for brunch with friends or make it an enjoy it yourself all week long. This Broccoli Cheese Egg Bake is easy, yummy and packed with protein thanks to the eggs, cheese and Greek yogurt.
Servings: 10
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.