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Broccoli Corn Bake with Double Mozzarella

A simple, cheesy dish mixing broccoli and corn with eggs, milk, and mozzarella, baked until golden. Perfect for weeknights or as a cozy side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Cheese
  • 2 cups broccoli florets Chopped into small florets.
  • 1 cup corn kernels Fresh or frozen.
  • 2 cups mozzarella cheese, shredded Use freshly shredded for better melt.
Baking Ingredients
  • 1 cup milk Use half-and-half for a richer texture if desired.
  • 3 large eggs
  • 1 cup breadcrumbs Use panko for extra crunch or omit for a lower-carb bake.
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish with 2 tablespoons olive oil.
  2. If using frozen corn, thaw and drain it. Chop broccoli into small florets.
Mix Vegetables
  1. In a large bowl, combine the broccoli florets, corn, 1 cup of mozzarella cheese, garlic powder, salt, and pepper. Stir to mix evenly.
Add Eggs and Milk
  1. In a separate bowl, whisk together the eggs and milk until smooth. Pour the egg mixture into the bowl with the vegetables. Stir until everything is combined.
Assemble and Bake
  1. Pour the mixture into the greased baking dish. Sprinkle the remaining mozzarella over the top. Add breadcrumbs evenly over the cheese.
  2. Bake for 30–35 minutes, until the top is golden and the cheese bubbles. Let it cool for a few minutes before serving.

Notes

Substitutions include using cheddar or pepper jack cheese, half-and-half for milk, or additional veggies like bell pepper or cauliflower. Store leftovers in an airtight container for up to 3–4 days.