This Broccoli Cheddar Egg Bake with Turkey Bacon is the perfect way to start your day with a nutritious, protein-packed breakfast! Loaded with tender broccoli, savory turkey bacon, and melted cheddar cheese, this egg bake is light, flavorful, and great for meal prep. Whether you’re feeding a crowd, prepping for busy mornings, or serving brunch, this dish will be a hit with everyone. Plus, it’s gluten-free, low-carb, and easy to make!
Why You’ll Love This Broccoli Cheddar Egg Bake
- Protein-Packed: Eggs and turkey bacon provide a filling and satisfying breakfast.
- Healthy and Light: Loaded with veggies and lower in fat with turkey bacon.
- Meal Prep Friendly: Make it once, and enjoy easy breakfasts all week long.
- Simple Ingredients: Made with pantry staples and fresh produce.
- Crowd-Pleaser: Perfect for brunch, holidays, or family breakfasts.
Ingredients
- 10 large eggs
- ½ cup (120ml) milk (or dairy-free milk of choice)
- 1 ½ cups (150g / 0.33 lb) shredded cheddar cheese
- 1 cup (150g / 0.33 lb) cooked broccoli florets (lightly steamed or roasted)
- 6 strips turkey bacon, cooked and crumbled
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Butter or cooking spray for greasing the pan
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. - Prepare the Broccoli and Turkey Bacon:
Lightly steam or roast the broccoli florets until just tender. Cook the turkey bacon in a skillet until crispy, then crumble into small pieces. - Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. - Assemble the Egg Bake:
Spread the broccoli and crumbled turkey bacon evenly in the bottom of the prepared baking dish. Sprinkle half of the shredded cheddar cheese over the top. - Pour the Egg Mixture:
Pour the egg mixture evenly over the broccoli and bacon. Top with the remaining cheddar cheese. - Bake:
Bake for 30-35 minutes, or until the eggs are set and the top is golden and bubbly. Insert a toothpick in the center—it should come out clean. - Cool and Serve:
Let the egg bake cool for 5 minutes before slicing. Serve warm, or store for meal prep.
Notes
- Make It Ahead: Assemble the egg bake the night before and store in the fridge. Just pop it in the oven in the morning.
- Storage Tips: Store leftovers in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.
- Freezing Instructions: Freeze portions in airtight containers for up to 2 months. Thaw overnight and reheat before serving.
- Use Fresh or Frozen Broccoli: If using frozen broccoli, thaw and pat dry before adding to the dish.
Frequently Asked Questions
Can I use regular bacon instead of turkey bacon?
Yes! Swap in regular bacon if you prefer—it will add a bit more richness.
Can I use dairy-free cheese?
Absolutely! Use your favorite dairy-free shredded cheese to make this dish dairy-free.
What other vegetables can I use?
Spinach, bell peppers, mushrooms, or zucchini would work well in this recipe.
Can I make this egg bake vegetarian?
Yes! Simply skip the bacon, or add a plant-based meat alternative.
How do I prevent the egg bake from being watery?
Make sure to pat the broccoli dry after steaming or roasting to avoid excess moisture.
Tips and Notes
- My Tip: For a richer texture, use half-and-half instead of milk.
- Pro Trick: Sprinkle a little extra cheese on top halfway through baking for a golden, bubbly finish.
- Serving Suggestion: Pair with a side of fruit or whole-grain toast for a complete breakfast.
Variations
- Southwest Egg Bake: Add diced tomatoes, black beans, and pepper jack cheese for a Tex-Mex twist.
- Mediterranean Egg Bake: Swap cheddar for feta and add sun-dried tomatoes and spinach.
- Low-Carb Option: Skip the cheese and use almond or coconut milk for a keto-friendly version.
- Veggie-Loaded: Add sautéed mushrooms, onions, and bell peppers for extra vegetables.
- Meat Lover’s Egg Bake: Combine turkey bacon, sausage, and ham for a protein-packed breakfast.
Broccoli Cheddar Egg Bake with Turkey Bacon
This Broccoli Cheddar Egg Bake with Turkey Bacon is a healthy, protein-packed breakfast or brunch dish perfect for meal prep. Loaded with fluffy eggs, tender broccoli, crispy turkey bacon, and melted cheddar, this easy casserole is a delicious way to start your day. It’s low-carb, gluten-free, and great for feeding a crowd!Ingredients
- 8 large eggs
- 1 cup 0.24 L milk (or plant-based milk)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups 0.37 lb broccoli florets, chopped
- 1 cup 0.25 lb shredded cheddar cheese
- 6 slices turkey bacon cooked and crumbled
- Cooking spray
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Step 2: Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
Step 3: Assemble the Egg Bake
- Spread the chopped broccoli florets evenly in the prepared baking dish.
- Sprinkle the crumbled turkey bacon and ¾ cup of the shredded cheddar cheese over the broccoli.
- Pour the egg mixture evenly over the ingredients in the dish.
Step 4: Add the Final Cheese Layer
- Sprinkle the remaining ¼ cup of cheddar cheese on top.
Step 5: Bake the Casserole
- Bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
Step 6: Cool and Serve
- Let the egg bake cool slightly before slicing. Serve warm and enjoy!
Notes
- Make-Ahead Option: Assemble the casserole the night before and refrigerate. Bake fresh in the morning.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or oven.
- Freezer-Friendly: Freeze baked slices for up to 2 months. Reheat directly from frozen.
- Vegetarian Option: Omit the turkey bacon and add extra veggies like bell peppers or mushrooms.
Tried this recipe?Let us know how it was!
