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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

Nutrition facts

Per Serving

protein: 7.6g

fat: 0.71g

carbohydrates: 1.6g

calories: 102

fiber: 0.38g

sugar: 1g

potassium: 123mg

sodium: 126mg

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


  • sandman
    5 months ago

    Made it it was absolutely delicious thank you for the recipe

  • Katie Gutwald, RD moderator author
    5 months ago

    Hey Sandman,
    That’s so great! Glad you enjoyed, thanks for sharing with me!
    Katie Gutwald RD Community Moderator

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