Description
This cheesy broccoli egg bake is gluten-free and vegetarian and makes for a delicious, nutritious and easy breakfast.
Ingredients
Units
Scale
- 12 eggs
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 small onion, diced
- 3 cups chopped broccoli
- 1 1/2 cups shredded cheese (I prefer to use a mix of cheddar and mozzarella)
Instructions
- Preheat oven to 375 degrees F. Spray a 9X13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, mustard, salt and pepper. Stir in the the onion, broccoli and cheese.
- Pour the mixture into the prepared baking dish. Put in the oven and bake for 25 to 30 minutes, or until the eggs are fully cooked and slightly golden on top.
- Serve hot with desired toppings, such as sour cream or plain Greek yogurt, salsa, or sriracha.
- Store, covered, in the fridge for 3 to 5 days.
Notes
This can be prepped the night before, stored in the fridge and put in the oven in the morning.
You can freeze this after baking and cooling. Simply cut into squares, place each piece into a freezer-safe sealable bag or container and freeze for up to 3 months. To eat, take out, wrap with a paper towel and heat in the microwave for 60 – 90 seconds, or until steaming.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 200
- Sugar: 1.8 g
- Sodium: 317 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 1.1 g
- Protein: 15 g
- Cholesterol: 300 mg