Description
A delicious and easy cheesy broccoli breakfast bake perfect for starting your day with flavor and nutrition. This simple recipe is packed with protein and vitamins, making it a satisfying and healthy meal.
Ingredients
Scale
- 4 cups cooked bite-sized broccoli florets
- 4 large eggs
- 1 cup grated Provolone cheese
- ½ cup whole milk
- ½ cup feta cheese crumbles
- 2 tbsp finely chopped parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, crack the 4 large eggs and whisk them thoroughly.
- Add the grated Provolone, whole milk, chopped parsley, salt, and pepper to the whisked eggs. Mix well until smooth.
- Place the cooked broccoli florets evenly across the bottom of a 9 x 6 inch casserole dish.
- Sprinkle the feta cheese over the broccoli florets.
- Pour the egg mixture gently over the broccoli and feta, ensuring they are covered evenly.
- Use a fork to gently adjust the broccoli, ensuring everything is coated well with the egg mixture.
- Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown.
- Remove from the oven, allow it to cool slightly, and then cut into squares for serving.
Notes
- This bake keeps well in the fridge for up to three days. Reheat in the microwave for a quick breakfast.
- Double the recipe and use a larger baking dish when serving a crowd.
- Add Italian seasoning or red pepper flakes for extra spice.
- Provolone can be substituted with cheddar or mozzarella.
- Other vegetables like bell peppers, spinach, or mushrooms can be added.
- This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: Good source
- Protein: High
- Cholesterol: Moderate