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).
Table of Contents
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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!