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Chef Taha Ayad's Recipe Broccoli Cheddar Egg Bake with golden cheddar and tender broccoli in a ceramic baking dish
Taha Ayad

Broccoli Cheddar Egg Bake

A warm and practical Broccoli Cheddar Egg Bake made with tender steamed broccoli, lightly caramelized onions, eggs, egg whites, Greek yogurt, and cheddar cheese. It slices cleanly, reheats well, and works beautifully for make-ahead breakfasts.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

  • Olive oil spray
  • 1 onion chopped
  • ½ teaspoon kosher salt
  • 3 cups broccoli florets steamed
  • 4 large eggs
  • 1 cup liquid egg whites
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup cheddar cheese shredded
  • Non-stick cooking spray

Method
 

  1. Preheat the oven to 350°F.
  2. Steam the broccoli florets until just tender, then set them aside to drain and cool slightly.
  3. Chop the onion and add it to a frying pan coated with olive oil spray. Season with kosher salt and cook for 5 to 10 minutes, until tender and lightly caramelized.
  4. Add the steamed broccoli to the onions and stir to combine. Set the vegetable mixture aside to cool briefly.
  5. In a mixing bowl, combine the eggs, liquid egg whites, plain nonfat Greek yogurt, and cheddar cheese. Stir until evenly mixed.
  6. Spray a baking dish with non-stick cooking spray.
  7. Spread the cooled broccoli and onion mixture into the baking dish in an even layer.
  8. Pour the egg mixture over the vegetables and gently shake the dish so the mixture settles evenly.
  9. Bake for 30 to 35 minutes, or until the center is set with only a slight wobble.
  10. Let the egg bake rest for 10 minutes before slicing.
  11. Reheat portions in the microwave, air fryer, or toaster oven.

Notes

  1. Let the vegetables cool slightly before adding the egg mixture so the eggs do not begin setting unevenly before baking.
  2. Drain the steamed broccoli well to prevent excess moisture at the bottom of the baking dish.
  3. For reheating, microwave portions for 60 to 90 seconds, air fry at 320°F for 4 to 5 minutes, or warm in a toaster oven at 325°F for 6 to 8 minutes.
  4. Shredding cheddar from a block can help it melt more smoothly, though pre-shredded cheddar can still be used.
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