Transform just a few simple ingredients—including a pile of broccoli—into this protein-packed Egg Bake to share with the kids. It’s an easy breakfast or lunch that stores well and is simple to make ahead.
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).
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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.
- 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.
- Mince the broccoli. You can do this with a pair of kitchen scissors or a knife and a cutting board.
- Add the broccoli to a bowl with the remaining ingredients.
- Stir the mixture well with a whisk or a fork.
- Pour into the prepared baking pan and bake the egg casserole until lightly golden brown on top and slightly puffy.
Frequently Asked Questions
This egg bake does not need to be covered when baking. If, for some reason, it would become browned before it’s cooked through, that would be a reason to cover the top with a piece of foil.
You can store a cooked egg bake in the fridge, covered or in an airtight container, for up to about 5 days.
They are similar foods. A breakfast casserole often has more ingredients, such as sausage, potatoes, hash browns, mushrooms, ham, bell peppers or other vegetables.
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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I’d love to hear your feedback on this post, so please rate and comment below!
Easy Egg Bake (with Broccoli)
Ingredients
- 1 cup minced broccoli
- 6 eggs (large)
- ½ cup all-purpose flour
- ½ cup shredded cheddar cheese (or Parmesan)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper. (The parchment paper makes it easy to slice.)
- Mince the broccoli. You can use kitchen scissors to cut off small pieces of floretss.
- Add the broccoli to a medium bowl with the remaining ingredients. Stir well to make a uniform batter.
- Pour into the prepared baking pan and bake for 22-24 minutes, or until the edges are lightly golden brown and the top is firm and set.
- Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.
Video
Notes
- 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.
- Use cauliflower instead of broccoli if desired.
- Use dairy-free shredded cheese as needed.
- Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
- 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.
Nutrition
This post was first published November 2022.
So delicious and my kids love them. I think baking time may be off though. I have had to extend it quite a bit both times I’ve made this. Same as with the Blueberry Yogurt Cake recipe.
Could you bake this in mini muffin pans?
Sure! The baking time will likely be less.
Mine came out a little dry, but I don’t think I overbaked it because there were a couple spots that actually felt just a teensy bit underbaked. Any suggestions for making them a little more moist?
Great idea but that is an excessive amount of flour that made the final product too thick and spongy for my infant to chew through. Would not use again unless I modify the recipe (other online recipes call for something close to a spoonfull of flour)
Do you think you could use kale in this recipe?
Sure
I did a 1.5x recipe (bc I had 1.5 cups of broccoli and didn’t know what to do with the extra) in a 9×9 pan but I think I baked for too long. I was rushed this morning and wasn’t paying perfect attention. I will try this again with a shorter bake time and more seasoning and I think it’ll be great!
Aka- follow the recipe with seasoning additions!
I tried this with 1 to 1 Gluten free flour and it was delicious!
Glad to hear that!
Really appreciate this recipe. I’ve made it sans cheese for my baby who can’t quite have dairy and she still loves it still. Also a great recipe that I’ve been able to sneak in other veggies in since she’s been a bit adverse to them…
This egg bake was easy to make and easy for my 23 month grandson to eat! It’s good cold, too, dipped in red pepper hummus!
I’m excited to get creative with this recipe!
Yum! We just made this for them first time. My 3.5 year old has been very particular about how she eats her eggs. She’ll only eat egg salad and occasionally hard boiled. She loved it, told me it was good and then asked for more! I consider this a win! I’m starting to do baby led weaning with my 8 month old. She took a few bites of it as well!
That’s great!
I’ve made this twice and it seems to be a bit dense? I just noticed it said to cook until the top is set, should I not wait until the middle is baked as well? Last time I felt like it needed to cook like 10 extra mins to set the middle. Help! The flavor is great
Hi- are you by chance using. glass baking pan? That may cause a difference in baking time. I would be really surprised that this takes 10 more minutes than my timing in a regular aluminum baking pan and overcooking it would cause it to be dense. It is meant to be firm so it’s easy to slice and pick up with little fingers though.
Yes I have been using glass! Will use aluminum next time. It still gets devoured, just felt like I was doing something wrong lol. Thank you for the reply!
Are there any adjustments that can be made for using a glass pan? I don’t have an aluminum pan, and can’t get one for a while but want to make this.
Bake as directed, then if the middle isn’t set, cover with foil and bake for another 5-10 minutes.
I almost never take the time to review recipes online, but I had to make an exception here. This egg bake was so, so delicious and was enjoyed by all my family and our guests. There were NO leftovers. My picky eldest daughter ate three pieces even knowing there was broccoli inside…and this is very unusual for her. Our guests were also hugely impressed and asked for the recipe. Thank you so much for sharing this! YUM!
My 11 month old liked these. I also added a tiny bit of chopped ham and smoked paprika. He doesn’t usually like eggs so I’m happy about this recipe. Thanks!
My 9mo loved it! Easy peasy to make the night before and have breakfast for a few days. I might reduce the flour a bit for next time and add some extra seasonings- but overall, this is a win!
I have diced butternut squash on hand to use. Any tips? Thank you!
Sure, just use it in place of the broccoli. I’d made sure it’s fairly finely diced so it cooks through nice and soft. Enjoy!
So delicious and not too “eggy” have made multiple times already
I found the texture of this to be a little weird, and it was way too salty for me however, my kid liked it!
These came out pretty tasty, would add a little more seasoning based on personal preference.
Will make again but maybe with more spices. We got eggs we didn’t order in a delivery and went searching for what to make. We defrosted some frozen broccoli (I pressed out the moisture before adding to the mix) and had everything else on hand. Our picky 4 year old loves broccoli so hoping to convince her to try these. Thanks for another simple easy recipe.
I love these! I defrosted some frozen broccoli florets by placing the in the fridge a few hours before baking and that worked perfectly. My kids weren’t a huge fan just because they were new, but I loved them! They were like fluffy, cheesy breadsticks.
If you don’t have fresh on hand, could you use frozen broccoli/cauliflower that you cook in the microwave before adding to the other ingredients?
I defrosted the broccoli beforehand and the recipe turned out delicious. To defrost the broccoli/cauliflower quickly, I would put it in a Ziploc bag, close it (removing all the air), and put the bag of veg inside a bowl of warm water. Only takes about 45 mins to defrost. Good luck!
We love your zucchini slice so I appreciate a broccoli version! Would I be able to blitz the broccoli in the food processor instead? Thanks!!
Absolutely!
Does this turn out dry? I don’t see enough moisture. Hate to waste 6 eggs. Does brocolli add moisture? How many times did you make this?
Hi- This is a version of my popular Zucchini Slice. I reduced the flour and added an egg to compensate for the moisture difference from zucchini to broccoli. I tested it three times. If the ingredients don’t look good to you, you don’t have to make it. I wouldn’t share a recipe if I didn’t test it thoroughly and make sure it tasted right to me. It is not dry, it is a sturdy egg bake that is easy to slice to pick up and eat. (If it is overbaked, then yes, I am sure it would be dry.)
I made these today for my 15 month old and he devoured them. It’s not easy trying to find foods and textures that suits him in the moment. I also had some myself and YUM. This is the second recipe I’ve made (the first were the quinoa patties) and I’m impressed how easy, quick, and delicious these recipes are. I discovered this page recently, through a fellow mom, and look forward to making more of these recipes!