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Julia

Cheesy Broccoli Breakfast Bake

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This Cheesy Broccoli Breakfast Bake is an easy, family-friendly breakfast made with broccoli, cheddar cheese, eggs, and corn. Perfect for meal prep and busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Calories: 256
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 head broccoli cut into florets
  • ½ cup corn canned or frozen, thawed
  • 1⅓ cups cheddar cheese grated, divided
  • 2 eggs
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon sweet paprika
For serving
  • Fresh parsley
  • Red pepper flakes
  • Greek yogurt cream cheese, or favorite dip

Equipment

Method
 

  1. Cook broccoli: Boil broccoli florets for 3 minutes until slightly tender. Drain well.
    1 head broccoli
  2. Prepare broccoli: Transfer broccoli to a bowl. Lightly mash with a fork and pat dry with paper towels.
  3. Mix filling: Add eggs, corn, salt, pepper, paprika, and 1 cup cheddar cheese. Stir well.
    ½ cup corn, 1⅓ cups cheddar cheese, 2 eggs, ½ teaspoon salt, ¼ teaspoon sweet paprika, ⅛ teaspoon black pepper
  4. Prepare baking dish: Line a 9.5-inch baking dish with parchment paper.
  5. Assemble: Spread the mixture evenly into the dish. Sprinkle with the remaining ⅓ cup cheddar cheese.
  6. Bake: Bake at 375°F (190°C) for 25 minutes, or until the cheese is melted and the center is set.
  7. Rest: Let cool for 5–10 minutes before lifting out with the parchment paper.
  8. Serve: Slice and serve with Greek yogurt, parsley, and red pepper flakes.
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Nutrition

Calories: 256kcalCarbohydrates: 15gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 120mgSodium: 619mgPotassium: 585mgFiber: 4gSugar: 4gVitamin A: 1556IUVitamin C: 137mgCalcium: 351mgIron: 2mg

Notes

  • Dry the broccoli well. This is my biggest tip for this recipe. A few extra paper towels make a huge difference and help the bake hold together nicely.
  • Grate your own cheese if you can. Pre-shredded cheese works, but freshly grated cheddar melts more smoothly and gives you those extra cheesy pockets throughout.
  • Let it rest before slicing. I know it's tempting to dig in right away, but giving it 5–10 minutes helps the slices hold their shape much better.
  • Adjust the seasoning to your taste. If you're using a very sharp cheddar, you may find you need slightly less salt.
  • This recipe is surprisingly kid-friendly. The melted cheese helps mellow the broccoli flavor, which is probably why it disappears so quickly at my house.

Storage:

  • To Store. Let the breakfast bake cool completely, then transfer the slices to an airtight container. Store in the refrigerator for up to 4 days. I actually love having this ready to go for busy weekday mornings.
  • To Freeze. Wrap individual portions tightly in plastic wrap or place them in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • To Make Ahead. You can assemble the entire bake up to 24 hours in advance. Cover and refrigerate, then bake as directed when you're ready. It makes mornings feel a lot less chaotic.
  • To Reheat. For the best texture, warm slices in a 350°F oven for 8–10 minutes or in the air fryer at 320°F for 3–4 minutes. The microwave works too (about 30–60 seconds), although the edges won't stay quite as crisp.
  • My favorite way to enjoy leftovers. I often add a spoonful of Greek yogurt and a pinch of red pepper flakes on top. It somehow tastes even better the next day, and breakfast is basically done before I've had my coffee.
 
 

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