Family Suppers Casseroles & Bakes
Cheesy Broccoli Egg Bake for Supper
A savory broccoli, egg, and cheese bake sturdy enough for supper, not just brunch, with practical reheating notes for the next day.
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Egg supper has to feel like supper, not like breakfast that wandered into the wrong meal. Broccoli, onion, and enough cheese give this bake the backbone it needs, and the leftovers still make sense the next day.
Recipe Rescue
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Get the safe cooling, storage, reheating, and carryover logic for leftovers built around eggs, broccoli, and cheese.
Recipe details
Timing & yield
- Prep
- 20 minutes
- Cook / bake
- 40 minutes
- Total
- 60 minutes
- Yield
- 8 servings
Ingredients
Vegetable base
- 1 tablespoon butter
- 1 small onion, diced
- 12 ounces broccoli, chopped small
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
Custard
- 8 large eggs
- 2 1/2 cups milk
- 1 teaspoon dry mustard
- 1 1/2 cups shredded cheddar cheese
Method
- Step 1. Heat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish.
- Step 2. Melt the butter in a skillet over medium heat and cook the onion with the broccoli and half the salt and pepper until the broccoli turns bright and starts softening.
- Step 3. In a bowl, whisk the eggs, milk, dry mustard, remaining salt and pepper until evenly blended.
- Step 4. Spread the broccoli mixture in the dish, scatter over the cheese, and pour the custard on top.
- Step 5. Bake for 35 to 40 minutes, until the center reaches 160 degrees Fahrenheit and the middle no longer ripples when nudged.
- Step 6. Rest for 10 minutes before cutting so the bake firms enough to serve in clean pieces.
Equipment
- skillet
- mixing bowl
- 9x13 baking dish
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat covered so the eggs stay tender and the top does not dry out.
Safe minimum internal temperature: 160°F
Rest time: 10 minutes
Because this is an egg-and-dairy supper bake, refrigerate promptly and do not leave it sitting on the table too long after dinner.
Reheat leftovers to 165°F before serving hot again.
Egg bakes should be set all the way through in the center before serving.
Troubleshooting
- The center stayed wet
- Bake a few more minutes until the temperature reaches 160 degrees Fahrenheit and the middle is set.
- The broccoli felt too hard
- Saute it a little longer before baking or chop it smaller next time so it softens more evenly.
Recipe rescue notes
- The bake tastes flat
-
Likely cause: The broccoli and onion needed firmer seasoning before the custard went in.
Fix: Sprinkle a little more salt over the hot cut pieces and serve with salsa or hot sauce.
Next time: Season the vegetable base first, because the eggs and milk soften everything once baked.
Substitutions
- Cheddar cheese
- Use Monterey Jack or a cheddar-Jack blend. — Keep the cheese amount similar so the bake still slices cleanly after cooling.
Carryover / Next Meal Ideas
Supper quesadilla filling
Chop reheated leftovers and tuck them into tortillas with extra cheese for a second meal that does not feel like repeats by force.
- Warm the filling first so it spreads more evenly in the tortillas.
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