''

Broccoli and Cauliflower Egg Casserole

It’s always a good idea to sneak some healthy vegetables into any recipe. Tuck some antioxidant and fiber-filled broccoli and cauliflower into this delicious egg casserole and serve for breakfast, lunch, or dinner! It’s even great as leftovers and can be kept in the fridge for 4 days or frozen for later!

One serving: 1/12 of casserole

Ingredients for broccoli and cauliflower egg casserole

  • 12 eggs
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • ½ cup shredded cheddar

Directions for broccoli and cauliflower egg casserole

  1. Preheat oven to 375° degrees. Spray a 9 x 13 casserole dish lightly with oil
  2. Sautee broccoli and cauliflower in a pan until slightly softened
  3. Whisk eggs until well mixed. Add broccoli, cauliflower and cheese
  4. Pour mixture into casserole dish
  5. Bake for 30-35 minutes or until a toothpick placed in the center comes out clean
  6. Let cool for 5 minutes, then cut into 12 equal pieces

By providing your email address, you are agreeing to our privacy policy. We never sell or share your email address.

More on this topic

Nutrition facts

Per Serving

  • calories: 102
  • carbohydrates: 1.6g
  • fat: 0.71g
  • fiber: 0.38g
  • potassium: 123mg
  • protein: 7.6g
  • sodium: 126mg
  • sugar: 1g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


Join the conversation

or create an account to comment.