Broccoli Cheddar Egg Bake

Name: Broccoli Cheddar Egg Bake
Prep time: 15 min
Cook time: 5 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 300 g broccoli (cut into small florets); 8 pcs egg (large); 0.75 cup milk (whole milk); 1.5 cup cheddar cheese (shredded, sharp); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp butter (for greasing the baking dish and sautéing); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch ground nutmeg

RATING

4.4/5(105)

TASTE SCORE

8/10

A fluffy, custardy egg bake loaded with tender broccoli florets and sharp melted cheddar. This easy one-dish breakfast casserole comes together in 15 minutes and bakes into a golden, puffed centerpiece perfect for brunch or meal prep.

PREP

15m

COOK

SERVES

1 SLICE

308 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the baking dish.
1.Preheat the oven to 350°F (175°C).
2.Grease a 9-inch baking dish with butter, making sure to coat the bottom and sides.
saute · ~8 min
Sauté the aromatics and broccoli.
1.Melt the remaining butter in a skillet over medium heat.
2.Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
3.Stir in the minced garlic and cook for 30 seconds until fragrant.
4.Add the broccoli florets and sauté for 2-3 minutes, just until bright green and slightly tender. Remove from heat and let cool slightly.
TIPDon't overcook the broccoli in the pan — it will continue to cook in the oven. A slight bite is perfect.
mix · ~2 min
Whisk the egg custard.
1.In a large mixing bowl, crack the 8 eggs.
2.Add the milk, salt, black pepper, and ground nutmeg.
3.Whisk vigorously until the mixture is smooth, pale, and slightly frothy, about 1 minute.
TIPWhisking well incorporates air for a lighter, fluffier bake.
assemble
Assemble the casserole.
1.Spread the sautéed broccoli and onion mixture evenly across the bottom of the greased baking dish.
2.Sprinkle 1 cup of the shredded cheddar cheese over the broccoli.
3.Pour the egg custard mixture evenly over the vegetables and cheese.
4.Top with the remaining ½ cup of cheddar cheese.
TIPFor a deeper golden top, use more cheese on the final layer.
bake · ~35 min
Bake until puffed and golden.
Place the baking dish in the preheated oven and bake for 30-35 minutes. The egg bake is done when the center is set (no longer jiggly), the edges are golden brown, and a knife inserted in the center comes out clean.
TIPIf the top is browning too fast but the center isn't set, loosely tent with foil for the last 10 minutes.
rest · ~10 min
Rest before slicing.
Remove from the oven and let the egg bake rest for 5-10 minutes. This allows the custard to fully set inside and makes for clean, neat slices.
TIPSlicing too early will cause the egg bake to fall apart — patience is key.
serve
Slice and serve warm.
Cut into 6 even slices, scoop out with a spatula, and serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut broccoli into uniform, bite-sized florets so they cook evenly in the skillet and oven.
2
Sauté the broccoli just until bright green — it will finish cooking in the custard and stay tender, not mushy.
3
Use freshly grated sharp cheddar instead of pre-shredded for smoother melting and bolder flavor.
4
Whisk the eggs and milk until frothy — this incorporates air for a lighter, soufflé-like texture.
5
Let the bake rest for 5-10 minutes after removing from the oven so the custard sets firmly for clean slices.
6
If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking to prevent burning.

RECIPE VARIATIONS