Broccoli & Cauliflower Egg Bake with Cheddar — Easy, healthy breakfast or light dinner (about 35 minutes)
Short introduction
This Broccoli & Cauliflower Egg Bake with Cheddar is a simple dish of eggs, tender broccoli and cauliflower, and melted cheddar. It cooks in one dish and works for breakfast, brunch, or a light dinner. The bake is hearty, low-effort, and tastes like comfort food with a healthy twist.
Why you’ll love it
- Ready in about 35 minutes with only a few steps.
- Good source of protein and veggies.
- Easy to make ahead and reheat.
- Mild, kid-friendly flavors — cheddar helps tie it together.
- Flexible: you can add other vegetables, herbs, or meats.
introduction
why make this recipe
how to make Broccoli & Cauliflower Egg Bake with Cheddar
Ingredients :
2 cups broccoli florets, 2 cups cauliflower florets, 6 large eggs, 1 cup shredded cheddar cheese, 1/2 cup milk, Salt and pepper to taste, 1 tablespoon olive oil, 1/2 teaspoon garlic powder (optional), 1/2 teaspoon onion powder (optional)
Directions :
- Preheat the oven to 350°F (175°C)., 2. In a skillet, heat the olive oil over medium heat. Add the broccoli and cauliflower, and sauté for about 5-7 minutes until tender., 3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper., 4. Stir in the sautéed vegetables and half of the cheddar cheese., 5. Pour the mixture into a greased baking dish and top with the remaining cheese., 6. Bake for 25-30 minutes, or until the eggs are set and the top is golden., 7. Allow to cool slightly before slicing and serving.
how to serve Broccoli & Cauliflower Egg Bake with Cheddar
how to store Broccoli & Cauliflower Egg Bake with Cheddar
tips to make Broccoli & Cauliflower Egg Bake with Cheddar
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
Substitutions & key variations
- Milk: use any milk (dairy or plant) or 1/4 cup cream for richer texture.
- Cheese: swap sharp cheddar for mozzarella, Monterey Jack, or Swiss.
- Veggies: add spinach, bell pepper, zucchini, or mushrooms. Sauté first to remove extra moisture.
- Protein: stir in cooked bacon, ham, or sausage for a meatier bake.
- Low-carb: this recipe is already low-carb; use half the milk or a dairy-free milk to reduce calories.
- Herbs & spice: add fresh parsley, chives, or a pinch of paprika for flavor.
Step-by-step
Step 1 — Prep and cook the vegetables
Preheat your oven to 350°F (175°C). Heat 1 tablespoon olive oil in a skillet over medium heat. Add the broccoli and cauliflower and sauté about 5–7 minutes until they are tender but still bright green. Turn off the heat and let them cool slightly.
Step 2 — Make the egg mixture
In a large bowl, whisk 6 eggs with 1/2 cup milk. Stir in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder if using, and add salt and pepper to taste. Mix well until smooth.
Step 3 — Combine and bake
Stir the sautéed vegetables into the egg mixture. Fold in half of the shredded cheddar. Pour the mixture into a greased baking dish. Sprinkle the remaining cheese over the top. Bake 25–30 minutes, until the eggs are set and the top is golden. Let cool a few minutes, then slice and serve.
Success tips (temperature, texture, common mistakes)
- Oven temp: 350°F (175°C) gives even cooking. If your oven runs hot, check at 20 minutes.
- Texture: bake until the center is set but not rubbery. A slight jiggle in the center is OK; it will firm as it cools.
- Vegetables: don’t overcook the broccoli and cauliflower in the pan. Slightly tender is best. Overcooked veggies become mushy in the bake.
- Liquid ratio: too much milk makes the bake runny. Stick to 1/2 cup.
- Cheese: use freshly shredded cheese, not pre-shredded, for better melt and texture.
- Dish size: use a medium baking dish (about 8×8 or similar). Too large a dish will make the bake thin.
How to serve
- Serve warm by itself or with whole-grain toast or a small salad.
- Cut into squares for brunch, pack into containers for meal prep, or serve slices with a side of fresh fruit.
- Top with fresh herbs (parsley, chives) or a spoon of salsa for extra flavor.
Storage & reheating
- Store: Cool completely, then cover and refrigerate up to 3–4 days.
- Freeze: Wrap portions and freeze up to 2 months. Thaw overnight in fridge before reheating.
- Reheat: Warm individual slices in a microwave 45–90 seconds, or reheat in a 350°F oven for 10–15 minutes until hot. If frozen, bake from thawed state until heated through.
Frequently Asked Questions
Q: Can I use frozen broccoli or cauliflower?
A: Yes. Thaw and drain excess water, then sauté briefly so the bake does not get watery.
Q: Can I add other cheeses?
A: Absolutely. Mix in mozzarella, Swiss, or pepper jack for different flavors.
Q: Is this dish gluten-free?
A: Yes, the basic recipe is gluten-free. Check any added ingredients for hidden gluten.
Q: Can I make it ahead?
A: Yes. Prepare the bake, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if cold.
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Nutrition notes / equivalents
- This dish is rich in protein from the eggs and has vitamins from the broccoli and cauliflower.
- For lower calories, use low-fat cheddar and lower-fat milk.
- For higher protein, add an extra egg or add cooked lean ham.
Conclusion + CTA
This Broccoli & Cauliflower Egg Bake with Cheddar is an easy, tasty way to get eggs and vegetables in one dish. It fits busy mornings or a simple dinner and stores well for meals later in the week. For another easy egg-and-veggie bake idea, see Easy Broccoli and Cheese Egg Bake – It’s a Veg World After All®: Easy Broccoli and Cheese Egg Bake – It’s a Veg World After All®. Try this recipe, change the mix-ins you like, and enjoy a warm slice anytime.
Links to related recipes
Broccoli & Cauliflower Egg Bake with Cheddar
Ingredients
Vegetables
- 2 cups broccoli florets Fresh broccoli is recommended.
- 2 cups cauliflower florets Fresh cauliflower is recommended.
Main Ingredients
- 6 large eggs Use large eggs for best results.
- 1 cup shredded cheddar cheese Use freshly shredded cheese for better melt.
- ½ cup milk Can substitute with dairy or plant milk.
- 1 tablespoon olive oil
- Salt and pepper to taste Salt and pepper
- ½ teaspoon garlic powder Optional ingredient.
- ½ teaspoon onion powder Optional ingredient.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add broccoli and cauliflower, and sauté for about 5-7 minutes until tender.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
Combining and Baking
- Stir in the sautéed vegetables and half of the cheddar cheese.
- Pour the mixture into a greased baking dish and top with the remaining cheese.
- Bake for 25-30 minutes, until the eggs are set and the top is golden.
- Allow to cool slightly before slicing and serving.