Recipes

Layered Egg and Broccoli Casserole

Layered Egg and Broccoli Casserole combines scrambled eggs, broccoli, and cheese for a quick family meal. Sautéing onions and mushrooms before adding eggs builds the flavours and reduces the moisture. A final bake melds everything together, making it great family dinner or potluck dish.
Serves 4
Prep Time 15 min
Cook Time 20 min
Print Recipe

Ingredients

  • 8 eggs
  • ½ cup (125 mL) milk (1%)
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1 tsp (5 mL) vegetable seasoning*
  • 1 large onion, chopped
  • 1 ½ cup (375 mL) chopped fresh mushrooms
  • 2 cups (500 mL) coarsely chopped cooked broccoli
  • 1 cup (250 mL) low fat shredded cheese blend

Instructions

  • Step 1

    Preheat oven to 325°F (160°C).

  • Step 2

    Whisk eggs, milk, parsley and vegetable seasoning in medium bowl; set aside.

  • Step 3

    Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add onion and mushrooms; sauté until liquid has evaporated, about 3 minutes.

  • Step 4

    Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are just partially set. Remove from heat.

  • Step 5

    Spray 2-quart (2 L) baking dish with cooking spray. Spoon half of scrambled eggs into baking dish. Sprinkle half of broccoli and cheese over top. Repeat layers.

  • Step 6

    Bake in preheated 325°F (160°C) oven until hot, about 15-20 minutes.

Paperclip IconTips

*A heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano can be used instead of vegetable seasoning.

Nutrition Facts

Per serving
Calories299
Fat18 g
Saturated Fat7 g
Trans Fat0 g
Carbohydrate14 g
Fibre4 g
Sugars5 g
Protein25 g
Sodium520 mg

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