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 Time1 hr
Cook Time55 mins
Total Time1 hr 55 mins
Course: Breakfast
Cuisine: American
Keyword: Healthy egg casserole, Overnight egg bake
Servings: 6
Calories: 250kcal
Author: Kelli


  • 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!


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