Easy Broccoli Cheddar Egg Bake Boosts Protein

This broccoli cheddar egg bake offers a high-protein solution for busy mornings, combining simple ingredients into a versatile dish that reheats beautifully. The recipe relies on eggs and cottage cheese for a creamy texture without heavy cream, while shredded cheddar and broccoli provide the necessary flavor and nutrients.

Most breakfast casserole recipes demand constant attention, but this one requires only a few minutes of prep before the oven takes over. The cottage cheese mixes into the eggs to create a smooth, fluffy base, and the broccoli cooks right in the dish without becoming mushy. It is a forgiving recipe that works well whether you are feeding a crowd or meal prepping for the week.

Because the ingredients are pantry staples, it is easy to make on the fly. Frozen broccoli can replace fresh florets, and the seasonings are minimal, allowing the cheese and vegetables to shine. The dish is naturally gluten-free, making it a solid option for a wide range of dietary needs.

The Recipe

Preheat: Set oven to 350°F and grease a 9×13-inch baking dish.
Mix: In a large bowl, whisk together 18 eggs, 2 cups cottage cheese, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder until smooth.
Add: Stir in 4 cups chopped broccoli and 3 cups shredded cheddar cheese.
Bake: Pour into the dish and bake for 40–45 minutes until the center is set.

Unlike many breakfast recipes that require constant stirring or monitoring, this one is designed for convenience. You can mix the ingredients while brewing coffee and let the oven handle the rest, freeing up your time for the rest of your morning routine.

The resulting dish is high in protein, offering about 30 grams per serving, which helps sustain energy levels throughout the day. It is a practical choice for meal prep, storing well in the refrigerator for up to four days. A quick reheat in the oven, toaster oven, or air fryer restores the texture without much effort.

Nutrition Facts

Here is the nutritional breakdown for one serving:

Protein: 30g (60% DV)
Fat: 26g (40% DV)
Cholesterol: 420mg (140% DV)
Sodium: 889mg (39% DV)
Carbohydrates: 7g (2% DV)
Fiber: 1g (4% DV)
Vitamin A: 1308IU (26% DV)
Vitamin C: 39mg (47% DV)
Calcium: 421mg (42% DV)

Letting the baked casserole rest for five minutes before slicing helps everything set, ensuring neat portions. Serve with fresh fruit, avocado, or roasted potatoes to round out the meal.