BROCCOLI BREAKFAST CASSEROLE | easy, healthy breakfast recipe

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Breakfast just got way better with this Broccoli Breakfast Casserole! Itโ€™s an easy, healthy breakfast recipe made with eggs, egg whites, seasoned broccoli, and cheese. Perfect for a holiday brunch and also great for meal prep.

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Timestamp:
0:00 Intro
0:35 Getting Started/Prepping Ingredients
2:12 Setting Up A Boiler For Broccoli
2:40 Seasoning The Broccoli
3:04 Prepping The Eggs
3:59 Adding The Ingredients
4:34 Into The Oven
4:50 Storing For Meal-Prep
5:00 Enjoy!

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BROCCOLI BREAKFAST CASSEROLE
5 cups fresh broccoli florets
1 tsp garlic powder
1 tbsp curry powder
12 eggs
12 egg whites or 1 1/2 cups
1/4 cup 2% milk
Salt and pepper to taste
3/4 cup grated part-skim mozzarella
3/4 cup grated sharp cheddar
Instructions

Preheat oven to 375ยบF. Spray a glass 9.5×12-inch casserole dish with cooking spray. Cut broccoli into small florets and steam for two minutes or until just tender. Toss broccoli with garlic powder, salt, and curry powder. Set aside.

Combine eggs, egg whites, milk, salt and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.

Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed throughout the eggs.

Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. Enjoy!

NOTES
Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days.

To reheat. Pop individual servings in the microwave and cook for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ยบF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cooking time).

Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

NUTRITION
Serving: 1serving | Calories: 125kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 53mg | Iron: 1.4mg

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#breakfastcasserole #bestbreakfastcasserole #healthybreakfastcasserole

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34 COMMENTS

  1. I do something similar to this in my cast iron, I don't know but I feel like it cooks better and gets a nice "crust" on it…. you can modify this basic recipe so many ways – I love using mushrooms, spinach, yellow peppers and parmesan cheese, for some reason that combo works for me
    Thanks for a great reminder of a classic breakfast prep Dani, you're the best

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