Broccoli Cheddar Egg Casserole
A comforting and flavorful casserole made with fluffy eggs, sharp cheddar, and vibrant broccoli, perfect for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup milk Can be substituted with almond or oat milk for dairy-free.
- 2 cups broccoli florets Chopped into small pieces.
- 1 cup shredded cheddar cheese Feel free to use other cheeses as desired.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon olive oil Used for sautéing the broccoli.
Instructions
Preparation
- Begin by gathering all ingredients. Chop your broccoli into small florets to ensure even cooking.
- In a skillet, heat the olive oil over medium heat. Introduce the chopped broccoli and sauté for about 3-4 minutes until the broccoli becomes tender but still bright green.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the sautéed broccoli and shredded cheddar cheese into the egg mixture until fully incorporated.
- Grease a medium baking dish with cooking spray or additional olive oil to prevent sticking.
- Carefully pour the broccoli and egg mixture into the greased baking dish, spreading it out evenly.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes, until the casserole is set in the middle and begins to turn golden on the edges.
- Allow the casserole to cool for a few minutes after removing it from the oven. Cut into squares, and serve warm.
Notes
This casserole can be made ahead of time and stored in the refrigerator for 3-5 days. It can also be sliced and frozen for longer storage. Allow to reheat for best results.