Easy Egg Bake With Broccoli

Egg Bake

After posting my Zucchini Slice recipe and having such an amazing response to it, I knew right away I wanted to do a broccoli version. I love the idea of baking a frittata and cutting it into slices to have on hand for easy meals throughout the week, especially with the option of tucking a nice dose of veggies into the mix. It’s also a great recipe to make for a holiday brunch since it feeds a crowd. This egg recipe can be made whenever you have time and warmed up briefly to serve. You may also enjoy it at room temperature. It’s delish dipped into sour cream, guacamole, salsa, pizza sauce, or even ketchup. It’s a favorite way to serve eggs to kids (and adults).

Ingredients You Need

Here’s a look at the ingredients you need to make this egg recipe. This is meant to help you know what to have on hand or to pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.

Minced broccoli: I use kitchen scissors to cut just the top part off the broccoli to ensure the pieces cook quickly and are easy to chew. You can also use frozen broccoli, just cut it up a bit with kitchen scissors or a knife. Eggs: I use large eggs here as the primary binder and for protein and fats to help us stay satisfied. All-purpose flour: Adding some flour gives the egg bake sturdiness and structure so you can easily cut it into bars to eat as a finger food. Shredded cheddar cheese: This adds flavor to the egg bake. Baking powder: A little baking powder helps the baked frittata rise a little and be a little puffier—which is pleasant to eat. Onion or garlic powder, and/or oregano: You can use either or all of these to add more flavor to the egg bake.

We usually serve ours cut into strips with salsa, ketchup, guacamole, or sour cream for dipping.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing for the recipe.

How to Store

Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.

Other Easy Breakfast Recipes to Try

This Egg Bake is a favorite one to make for holiday breakfasts or family brunches, and makes a great everyday toddler breakfast, too. Other options you may love include:

Blueberry Yogurt Snack Cake Sheet Pan Eggs Sausage Egg Muffins Gingerbread Cake

Best Tips for Success

Use cauliflower instead of broccoli if desired. Or shredded raw butternut squash or sweet potato. (Find my zucchini version, too.) Use dairy-free shredded cheese as needed. Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed. To make egg-free, try an egg replacer like Just Egg. Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor. Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired. Try this for a make-ahead breakfast or a holiday brunch.

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