Everyone needs a go-to breakfast recipe for entertaining and this overnight egg casserole is mine. 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.
Every time I make this casserole I’m reminded of great memories. The first time I made it was on a trip to Denver to visit my parents for a ski week. My mom and I assembled it together the night before Bry and I had to fly back to Boston, and let me tell you it was the most delicious smell to wake up to! All four of us loved the dish, and it kept Bry and me nice and full for our journey home.
I made it again when one of Bry’s high school friends came up to Boston to visit. Not knowing what kinds of foods she likes, I figured this casserole would work well as it isn’t overpoweringly spicy or salty and there isn’t any meat (as is turns out she was vegetarian). Plus, I find broccoli to be a pretty popular vegetable. I know plenty of people (myself included) who don’t handle eating onions or peppers in the morning, but chopped up broccoli in a cheesy casserole? Yes please!
Most recently I made this casserole for an amazing girls’ trip up to Portland, Maine for one of my best friend’s bachelorette weekend. Again, not knowing everyone’s flavor preferences I knew this casserole would be my best bet. Plus it was so easy to be able to assemble the casserole at home, pack it in a sealable container in a cooler, and just pop it in the oven once we got there. So if you have a brunch coming up where you need to bring something, I highly recommend bringing this casserole! As long as people are okay with cheese, eggs, and bread (you can even use Gluten-free bread if needed) then I promise you it will be a hit.
To make the casserole, start with 4 slices of bread. I recommend using a sturdier bread like sourdough or sprouted wheat so that it doesn’t get overly soggy. As mentioned above, you can also use gluten-free bread if needed (note, gluten free bread slices tend to be on the smaller side so you may need an extra 1-2 slices). Cut your bread into cubes and place along the bottom of a 9×13 inch pan.
In a large bowl, whisk together eggs, paprika, dried thyme, and a pinch of salt and pepper. Add in almond milk (can use soy or cow’s milk instead), cottage cheese, and feta cheese. Finally, stir in chopped broccoli florets. Pour mixture over bread and place in fridge for at least 1 hour but ideally overnight. When you’re ready to bake, simply heat oven to 350F and bake the casserole for 45-55 minutes or until the center is set.
So here’s a toast to a breakfast (or dinner) that gets along with everyone!
Overnight Broccoli and Egg Casserole
- 4 slices bread I recommend sourdough or sprouted wheat
- 10 eggs
- 1 cup unsweetened almond milk can use regular cow’s milk or soy instead
- ½ cup feta cheese
- ½ cup cottage cheese
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼ tsp salt
- 1 head broccoli cut into florets
- 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!
Recipe adapted from Eating Bird Food