Simple, delicious, and done in 40 minutes this Cheesy Broccoli Egg Bake is the perfect thing to make during meal prep or to feed to a crowd!

A slice of cheesy broccoli egg bake on a plate with a fork and sliced apple. There is another plate and a napkin next to the plate.

Making delicious breakfast recipes with veggies is kinda my super power.

I mean, we all have a super power. Some of us score the best parking spot wherever we go. Others of us school everyone else on trivia nights….no matter the topic. And other people are magic at finding that perfect gift for everyone for all occasions. See? Super powers. And for me, it is adding veggies to recipes….but especially breakfast recipes.

I think the reason veggies aren’t in breakfast as often as they could be is because we all need quick and easy for breakfast. Even us morning people don’t want to chop, whisk and bake before our coffee…which is why make ahead breakfasts are so key! Like this Cheesy Broccoli Egg Bake.

This egg bake was inspired by my Vegetarian Breakfast Casserole and is just so satisfying to grab on a busy morning. A good savory breakfast full of protein and veggies is my jam, and this egg bake ticks all the boxes. Since it makes 8 servings and reheats like a dream in your oven, microwave, or air fryer, it is the perfect thing to add to your meal prep line up. Full of roasted broccoli and protein from eggs and cottage cheese, this bake is brought next level in the flavor department with the addition of grated cheese, chives or green onions and the perfect amount of seasoning. Plus, this veggie-loaded breakfast is vegetarian and gluten free, to boot!

Suggested Adaptations

  • Up the veggies! Either add more broccoli or toss in riced cauliflower, or chopped spinach or kale! This broccoli egg bake is a great jumping off point.
  • Add in your favorite breakfast meat. Cooked breakfast sausage, crispy bacon, or diced ham would be a delight in this breakfast casserole if vegetarian isn’t needed.
  • Skip the blender and mix everything in a bowl. If the texture of cottage cheese doesn’t bother you, just whisk everything well in a bowl before adding to to the cooked broccoli.

How to store and reheat this breakfast casserole

This is a great dish to make ahead and keep in the fridge for a veggie-packed breakfast or quick meal any time of day. It will keep, if covered, in the refrigerator for 4 to 5 days.

I like to just cover the whole baking dish with foil for easy storage and then pop it into an oven at 350℉ to warm up for about 15 minutes. I keep foil on to prevent extra browning of the eggs.

If you prefer to reheat by the slice, you can use a toaster oven or pop a piece into a microwave to warm up on half power for about 30 seconds.

Other savory veggie-loaded breakfast recipes to try

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A slice of cheesy broccoli egg bake on a plate with a fork and sliced apple. There is another plate and the casserole dish full of the rest of the bake next to the plate.
Cheesy Broccoli Egg Bake served with apples on the side
5 from 14 votes

Easy & Cheesy Broccoli Egg Breakfast Bake

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Cuisine: American
Course: Breakfast, Main Course
Simple, delicious, and done in 40 minutes this Cheesy Broccoli Egg Bake is the perfect thing to make during meal prep or to feed to a crowd!

Ingredients
 

  • 1 teaspoon olive oil or avocado oil, plus extra for greasing
  • 2 cups small broccoli florets
  • Black pepper, to taste
  • salt, to taste
  • ¼ teaspoon garlic powder
  • 10 large eggs
  • ½ cup cottage cheese
  • 1 cup grated cheddar, or whatever your favorite cheese is
  • ¼ cup snipped chives or sliced green onions, optional

Instructions
 

  • Preheat oven to 350℉. Grease a large baking dish (9-by-13 inch) with a teaspoon of oil (or use oil spray if you prefer).
  • Toss the broccoli with the teaspoon of oil and season with salt and pepper. Spread the broccoli in an even layer in the prepared baking dish and cook until the broccoli tops begin to brown, about 10 minutes.
    Broccoli florets in a casserole dish seasoned with salt, pepper and oil.
  • Meanwhile, in a blender, blend together the eggs, cottage cheese, garlic powder, and salt and pepper to taste.
    Eggs, cottage cheese, garlic powder, salt and pepper in a blender before belnding.
  • Once broccoli is done, remove the baking dish from the oven.
  • Stir the cheese and chives/green onions into the egg mixture.Whisk the egg mixture again to make sure everything is well combined then pour it over the broccoli. Sprinkle extra cheese on top, if desired.
  • Bake until cooked through and the center of the casserole is firm, about 25-30 minutes.
  • Allow to cool for 5 to 10 minutes, sprinkle with remaining chives/green onions, then slice into squares. Serve warm or at room temperature. Store leftovers in fridge for up to 4 days.

Notes

Suggested Adaptations
    • Up the veggies! Either add more broccoli or toss in riced cauliflower, or chopped spinach or kale! This broccoli egg bake is a great jumping off point.
    • Add in your favorite breakfast meat. Cooked breakfast sausage, crispy bacon, or diced ham would be a delight in this breakfast casserole if vegetarian isn’t needed.
    • Skip the blender and mix everything in a bowl. If the texture of cottage cheese doesn’t bother you, just whisk everything well in a bowl before adding to to the cooked broccoli.
 How to store and reheat
This is a great dish to make ahead and keep in the fridge for a veggie-packed breakfast or quick meal any time of day. It will keep, if covered, in the refrigerator for 4 to 5 days.
I like to just cover the whole baking dish with foil for easy storage and then pop it into an oven at 350℉ to warm up for about 15 minutes. I keep foil on to prevent extra browning of the eggs.
If you prefer to reheat by the slice, you can use a toaster oven or pop a piece into a microwave to warm up on half power for about 30 seconds.
Calories: 142kcal, Carbohydrates: 3g, Protein: 14g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 237mg, Sodium: 255mg, Potassium: 191mg, Fiber: 1g, Sugar: 1g, Vitamin A: 550IU, Vitamin C: 21mg, Calcium: 125mg, Iron: 1mg