Broccoli Cheddar Egg Bake

Broccoli Cheddar Egg Bake 138 calories and 4 weight watchers points plusEgg bakes or oven omelets are the easiest recipes to make for a crowd. Just whisk together some eggs and other ingredients, bake for about 35 minutes, and you have a delicious breakfast or brunch dish. These are also great to prepare ahead of time for breakfast during the week. After it cools, cut into servings, and store in the refrigerator or freeze.

I love broccoli and cheese omelets so I decided to make an egg bake with the same ingredients.

I started with 12 whole eggs. If you want to leave some of the yolks out you certainly can do that. I also had readers tell me they use egg beaters for egg bakes and that works well to. Egg bakes are easily adaptable so use what you like.

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Then I whisked in the seasonings and milk. I used grated parmesan, granulated garlic, onion powdered, salt, and pepper. The first couple times I made this I did not use a lot of seasoning and it was very bland. I love the seasoning I use now. It goes perfect with the broccoli.

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After the seasonings and eggs were mixed together I stirred in the broccoli and shredded cheddar. My daughter suggested that I chopped the broccoli into very small pieces because that is what kids prefer. Who am I to argue? I think it also helps with distributing the broccoli throughout the dish. Also, I use frozen organic “steam in bag” broccoli florets. Using frozen broccoli brings this dish together very quickly. If you prefer fresh then use that. Regardless of what you use just make sure all the water is strained out.

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Once all the ingredients were combined I poured them into a 9 x 13 baking dish sprayed with cooking spray and baked for 35 minutes. If you are serving this to a crowd you can serve right away.

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I cut up into 12 pieces and stored in the refrigerator for breakfast this week.

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This is probably my favorite egg bake recipe to date. I love the broccoli and cheddar together. The flavors are great. You can eat this as is or serve with toast or bagel. It is only 138 calories and 4 weight watchers points plus per serving.

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4.8 from 8 reviews
Broccoli and Cheese Egg Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 12 eggs
  • ¼ cup milk
  • ¼ cup grated romano cheese
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 (12-ounce bag) frozen “steam in bag” broccoli florets, cooked and chopped into small pieces
  • 1 ½ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 325 degrees
  2. Crack 12 eggs into a medium bowl and whisk together until all the yolks are broken.
  3. Whisk in milk, romano cheese, salt, pepper, granulated garlic, and onion powder until all ingredients are combined.
  4. Stir in broccoli and shredded cheddar cheese.
  5. Pour ingredients into a 9 x 13 baking pan coated with cooking spray.
  6. Bake for 40 minutes or until the center is set.
  7. Cut into 12 pieces and serve.
Notes
This recipe can be prepare ahead of time in a few different ways. First you can prepare the ingredients the night before to bake in the morning. Add on about 5 -7 minutes to the cooking time.
You can cook completely, cut into squares, and store in the refrigerator. Warm in the microwave.
Last, you can freeze the cooked egg bake servings. Individual wrap squares in plastic wrap and freeze. These are best when taken out to thaw overnight in the refrigerator. Warm up in the microwave.
Nutrition Information
Serving size: 1/12 of recipe Calories: 138 Fat: 9 Carbohydrates: 9 WW Points +: 4 Fiber: 1 Protein: 11

 

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Comments

  1. This recipe is easy to make and reheats well. The portion size is a little small though. I could probably do with eating two portions but at 4PPV each, even eating twice as much is a decent size meal.

    • Yeah, I was thinking that too. I was like one piece is a kind of dainty meal. lol

    • If you substitute the eggs for Weight Watchers Better’n eggs and use SArgento reduced fat cheese you can knock the points right down and it will still be yummy.

  2. This looks soo… good!! I’m not a big fan of cheddar cheese; just tastes a little too heavy and oily sometimes. What other cheese would you recommend that would compliment the romano as well as the broccoli and egg? Or maybe I could use half cheddar and half something else? I will make this sometime this week, for sure!! Thanks! P.S. Your blog/facebook, etc is one of my newly discovered yet all-time favorites. You just seem so real, grounded, personable, genuinely happy, and “ordinary”….and I certainly mean that in a good way. Keep doing what you do and stay true to who you are!! 🙂

  3. Hi, Just started to cook ahead and it’s making a world of difference in how much veggie I actually get into my kids tummies. Just want to say thanks for the printable versions of each recipe. They print nicely and don’t use up all my color ink. Do you have some after-school snack type of recipes? I end up using up all my breakfast stuff after school.

  4. I used a muffin pan so 1-2 servings can be eaten on an english muffin. I’m cooking it 10 minutes less since muffin pans cook faster. Also, I Iike to add a wee bit of chopped red pepper (like 1/4 of a pepper) to the mix to add some vibrant color to the finished product. Came out nice from the oven and the little I tasted as I moved it to the freezer bags was delish!

  5. If you make this with Eggbeaters, skim milk and reduced-fat Cheddar and cut into 6 servings it’s 3 points.

  6. Nellie Walker says:

    When i use fresh broccoli do i cook it first

  7. Jennifer Fletcher says:

    I made this today with bacon, chicken and tomatillo added, plus a little mozzarella cheese and double the parmesan and it was fantastic! We are low-carb, high-fat, keto folks so I took this to a brunch where I knew there would be not much for ME to eat! It was a big hit and beat out the hash brown/potato/ham egg bake brought by another guest! Thank you!!

  8. Hi Tammy!

    My family absolutely loves this egg bake! I’ve made it several times and it never seems to last long. It’s probably one of the only ways I’m able to get my 3 year old to eat green veggies!

    I manage a baby shower planning site and recently updated an article about baby shower brunch ideas and featured this recipe!

    https://pinkducky.com/baby-shower-brunch-ideas-sample-menu/

    Thanks again for the delicious recipe! Keep up the good work!
    Laura

  9. I make a dish like this and use Green Giants Tuscan Seasoned broccoli it’s awesome!

  10. charlotte says:

    well to me its not quite right,,,now if you added a few fresh sliced mushroom!!!

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