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

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

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