This Broccoli Casserole is made with steamed broccoli, whisked eggs, and a generous amount of sharp cheddar, baked together into a simple vegetarian dish that works for breakfast, brunch, or a light dinner.

It’s straightforward enough for a weeknight, but filling enough to stand on its own.

I make this when I want a vegetarian dinner that doesn’t feel like an afterthought, or as a make-ahead breakfast for the week.

It slices cleanly once cooled, which makes it easy to portion out.

If you like simple, vegetarian egg bakes like this one, these are worth trying too:

Ingredients You’ll Need

Steaming the broccoli before baking keeps it from releasing excess water into the egg mixture.

Sharp cheddar gives this the most flavor, though a mix of cheeses works well too if that’s what’s in your fridge.

Ingredients

1 tbsp butter, for greasing
4 cups broccoli florets, steamed and chopped
8 large eggs
1/2 cup milk
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 tsp garlic powder
Salt and pepper, to taste

Directions

Preheat your oven to 375°F and grease a 9×9-inch baking dish with butter.
Steam the broccoli florets for 3 to 4 minutes, until just tender, then chop into smaller pieces.
Spread the chopped broccoli evenly across the bottom of the prepared dish.
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
Stir in 1 cup of the shredded cheddar cheese.
The mixture should look evenly combined, with no visible streaks of egg white.
Pour the egg mixture evenly over the broccoli in the baking dish.
Use a fork to gently settle the eggs down into the gaps between the broccoli pieces.
Sprinkle the remaining cheddar cheese over the top.
Bake for 28 to 32 minutes, until the eggs are set and no longer jiggly in the center and the top is golden.
This one takes a bit of patience, just so you know, since the eggs need the full time to set through the middle of the dish.
A knife inserted into the center should come out clean when it’s fully done.
Let the casserole rest for 5 minutes before slicing.
Cut into squares and serve warm and enjoy!

Important Recipe Notes

Steam the broccoli before baking, don’t add it raw. Raw broccoli releases water as it bakes, which can leave the eggs watery instead of fully set.
Chop the broccoli into small, even pieces. Smaller pieces distribute more evenly through the casserole and are easier to slice through cleanly.
Let the casserole rest before slicing. A short rest lets the eggs finish setting up, which gives you cleaner squares instead of a runny center.
This is a good vegetarian main, not just a side dish, thanks to the amount of egg and cheese packed into it.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave, or the whole dish in the oven at 325°F.
This freezes reasonably well, though the texture softens slightly after thawing. For the best texture, this is best enjoyed within the first few days.

How to Serve, Store & Customize This Recipe

Serving: Serve warm, sliced into squares, for breakfast, brunch, or a light vegetarian dinner. A simple green salad on the side rounds this out into a fuller meal.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual squares in the microwave, or the whole dish in the oven at 325°F until warmed through.

Customizing: Add diced bell pepper or mushrooms along with the broccoli for more vegetables, or swap the cheddar for a blend of gruyere and parmesan. A pinch of red pepper flakes stirred into the egg mixture adds some heat if you want it spicier.