Fa-la-la-FRIDAY! We made it to the end of another busy week. I don’t know about you, but my meal prep always seems to suffer during the holiday season. So lately, I’ve been all about those EASY recipes, even more than usual.
I had this in mind when I whipped up today’s Easy Broccoli and Cheese Egg Bake. Specifically, I was thinking of all of you hosting guests or going to potlucks this season, because this is indeed a perfect Christmas brunch recipe!
The ingredients are simple. You see a lot of them right here, minus the eggs, milk, salt and pepper…
And the process?! Even more simple! Seriously, you can whip this one up in your sleep. Which is perfect, especially if you’re feeling pretty sleepy on Christmas morning.
The flavors are classic; broccoli and cheese, who doesn’t love that power couple? Plus, you could prepare this egg bake in advance, and pop it in the oven before you plan to serve it to your hungry family and guests. Serve with some fruit (and maybe a mimosa), and you’ll have everyone asking “how do you do it?!” in no time!
This recipe reminds me of a savory version of my Spiced Plum and Walnut Oatmeal Bake that I posted a while back (another great choice for Christmas brunch). Or maybe serve them side by side?! Whatever you decide on for your holiday brunch menu, you can’t go wrong.
Or you could take after me, and prepare this egg bake for tasty breakfasts all week long! Store in the fridge or freezer, reheat, and you are good to go.
Easy Broccoli and Cheese Egg Bake
This delicious egg bake is so easy! Perfect for holiday brunch or potlucks. Prepare in advance if you wish, and pop in the oven before you want to serve your guests. Makes 12 single servings.
Ingredients
- 12 eggs
- 1 cup milk of choice (I used unsweetened almond milk but also works with cows milk)
- 1 small onion diced
- 2 heaping cups broccoli florets chopped
- 1 1/2 cups shredded cheese of choice, more to taste if desired (recommend Mexican blend or cheddar)
- 1/4 tsp salt more to taste
- 1/4 tsp ground black pepper more to taste
Instructions
Preheat oven to 400 degrees F. Lightly spray a 9x13 baking dish with oil.
In a large bowl, whisk eggs and milk together. Add chopped broccoli and onions, shredded cheese, and salt and pepper to taste. Mix until well combined.
Pour into baking dish and bake for approximately 25-30 minutes or until eggs are cooked through. Let dish stand for 5-10 minutes before serving.
Recipe Notes
Nutrition Facts per 1 of 12 servings: 117 kcal, 8 g fat, 3 g carb (1 g fiber, 1 g sugar), 9 g protein
*please note nutrition facts are estimated and may not be exact, and these will change if using cows milk or other additional ingredients (they are calculated with almond milk here)
Happy holidays to all of you! And happy Friday 🙂
Lizzie
Will
11/23/2018 at 9:04 amGreat, simple breakfast recipe!
Lizzie
11/23/2018 at 9:04 amIsn’t it so easy?! Thanks for stopping by!
Lucy
01/06/2019 at 9:22 amI love the recipe, had it at a Christmas gathering and had to try and recreate myself. However, it’s a bit runny in the middle when it comes out after 25 min at 400. Is that normal? Do I just let it set? I’m afraid to under or over-cook the eggs :/
Lizzie
01/06/2019 at 12:36 pmHi Lucy! I’m so glad you love this recipe! It’s one of my favs. I would say to bake it for 3-5 more minutes, and then insert a toothpick in the middle to see if it comes out clean. If not, you could probably cook it for a few more minutes after that until the eggs are set and not runny. Checking it at 3 minutes, and then again at 5 minutes and so on and so forth, will help you make sure you don’t overcook it. Hope that helps!!
Marj
03/31/2019 at 12:54 pmI wanted a quick vegetable breakfast bake and found this. It was great and very well liked by my family (except for my 16 year old son). I will share with my daughters and sisters. So many ways to modify as well!
Lizzie
04/01/2019 at 11:29 amThat’s great to hear! So glad you enjoyed the flavors and found it easy to make. Thanks for sharing with your family and rating the recipe!
Margaret
04/20/2019 at 8:26 amHi, can I make this the night before and put it in the fridge for 10 hours? Thank you! It sounds easy and delicious.
Lizzie Streit, MS, RDN
04/20/2019 at 8:40 amHi Margaret, I think that will work just fine. I’ve never made this egg bake in particular in advance but have prepped and refrigerated other very similar ones that turned out great that way! I’d recommend just covering it tightly with foil. Hope you enjoy the recipe!
Leeann
04/21/2019 at 7:03 amCan you make this using frozen broccoli?
Lizzie
04/22/2019 at 8:37 amYes you can. I’d recommend cooking the frozen broccoli according to package instructions then draining it before adding to the egg mixture.