Broccoli and Cauliflower Egg Casserole

By Katie Gutwald, RD

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

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