This healthy overnight broccoli and egg breakfast casserole is my go-to recipe for guests. High in protein and quick to assemble, get the recipe now. 

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This overnight breakfast casserole is my go-to recipe for entertaining.

What do you make when you have guests over? 

While occasionally I’m brave and try out something new, most of the time I opt for this tried-and-true healthy breakfast casserole. 

I’ve made this for friends, in-laws, picky-eaters, and those who aren’t big breakfast eaters. And it’s always a hit.

Don’t have guests coming over? Make a pan on Sunday and reheat for yourself throughout the week. 

Whether you make it for meal prep or for a household of guests, this healthy overnight breakfast casserole is sure to please! 

Why you’ll love this recipe

• Made the night before, so no chopping or assembling in the morning. 
• Balanced breakfast with veggies and protein. 
• Easily adjustable based on dietary and personal preferences. 
• Salty pockets of feta that fill your mouth with flavor.
• Kid-friendly and family-approved! 

Ingredients Used to Make this Easy Broccoli and Egg Casserole

• Crusty bread: Crustier bread = less soggy casserole. Sourdough is always my go-to, but a whole grain or sprouted grain bread will also work. To make this gluten-free, simply use a gluten-free bread instead. 
• Eggs: I use organic pasture-raised eggs as I find the quality to be best. But any large eggs will work. 
• Feta cheese: Feta cheese adds a great punch of flavor in this casserole. If you can find it, herbed feta cheese is even better! I haven’t tried it with any other cheeses, but I’d think cheddar would work well. 
• Cottage cheese: It may seem odd but trust me. Cottage cheese is a high-protein, low-carb ingredient that adds a wonderfully velvety texture to this healthy egg bake. Option to use full-fat, or low-fat, but I wouldn’t use fat-free. 
• Milk or milk alternative: I usually have unsweetened oat milk in my fridge, but any unsweetened milk alternative or dairy milk will work. 
• Broccoli: I kept this simple by only using broccoli, as most adults and kids like broccoli in their breakfast casseroles. If you know your family likes other veggies, then feel free to add in more vegetables, like onions or peppers. 
• Spices and herbs: To season this casserole, you’ll need paprika, dried thyme (I’ve also used dried oregano with good results), black pepper, and salt. 

How to Make this Healthy Overnight Breakfast Casserole

1. Start by cutting your bread into small squares. Honestly, when I don’t feel like making my bread squares perfectly even, I just rip it into smaller pieces with my fingers. Place bread in the bottom of a 9 x 13-inch pan. 
2. Next, chop the broccoli into small florets. 
3. Whisk the eggs well – you want them frothy! Then add in remaining ingredients. Tip: I use my stand mixer with the whisk attachment to get my eggs nice and frothy.
4. Pour egg and broccoli mixture evenly over the bread layer, then cover you pan with a lid or foil. 
5. Place the casserole in the fridge and let it soak overnight. If you want to eat it the same day, make sure to let it soak for at least 1 hour. 
6. When ready to bake, take breakfast casserole out of the fridge for at least 10 minutes before baking. I usually take it out just before starting to preheat my oven. 
7. Preheat the oven to 350 F.
8. Bake casserole for 45-55 minutes, or until eggs are set. Let it rest for 5 minutes, then dig in!

Tips for making this recipe

• Don’t use fresh bread! If you just bought your loaf, let it sit for 3 days to stale up a bit before using it in this healthy overnight casserole. 
• Full-fat cottage cheese makes for a more filling and creamier breakfast bake. 
• Remove egg casserole from the fridge and let it sit at room temperature while your oven preheats. 
• Cover with foil if the top of your casserole starts to brown too quickly. 

More healthy brunch recipes to try 

Throwing a brunch party? Then you’re going to need more than just this healthy broccoli egg bake. Here are more healthy brunch recipes to serve your guests: 

• Lightened Up Berry French Toast Casserole
• Almond Blueberry Oatmeal Muffins
• Breakfast Salad from Simply Healthish

If you tried this healthy breakfast casserole recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Overnight Broccoli and Egg Casserole

Made with just a few simple ingredients, this dish is quick to put together and comes out tasting delicious! It also makes for a perfect breakfast-for-dinner recipe served alongside a citrus-dressed salad or mixed fruit.

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Breakfast

Cuisine: American

Keyword: Healthy breakfast casserole, Healthy egg casserole, Overnight egg bake

Servings: 6

Calories: 250kcal

Author: Kelli

Ingredients

• 4 slices crusty bread sourdough or whole grain work best
• 10 large eggs
• 1 cup unsweetened oat milk or milk of choice
• ½ cup feta cheese
• ½ cup cottage cheese
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• ¼ tsp salt
• 1 large head broccoli cut into florets

Instructions

• Cut bread slices into cubes and place on the bottom of a 9”x13” pan.
• In large mixing bowl, whisk together eggs, milk, and spices. Next, stir in cottage and feta cheeses. Finally, coarsely chop broccoli florets and stir into the egg mixture as well.
• Pour egg mixture over bread cubes and cover with a lid or foil. Place in fridge for at least 1 hour, but ideally overnight.
• When ready to bake, preheat oven to 350F.
• Bake casserole (uncovered) for 45-55 minutes, or until the middle is set and eggs completely cooked through.
• Remove from oven and slice into 6 equal pieces. Enjoy!

Notes

Nutrition for ⅙ of recipe: 250 calories, 12 g fat (5 g saturated fat), 18 g carb, 2 g fiber, 3 g sugar, 18 g protein

Recipe adapted from Eating Bird Food 

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