Layered Egg and Broccoli Casserole

Scrambled eggs, broccoli, and cheese join forces to make this delicious layered casserole. This is a quick egg casserole to cook, and makes for a great family dinner or potluck dish.

Prep Time:
15 min
Cook Time:
21 min


  • 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 1/2 cup ( 375 mL ) chopped fresh mushrooms
  • 2 cups ( 500 mL ) coarsely chopped cooked broccoli
  • 1 cup ( 250 mL ) low fat shredded cheese blend


  1. Preheat oven to 325°F (160°C).
  2. Whisk eggs, milk, parsley and vegetable seasoning in medium bowl; set aside.
  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.
  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.
  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.
  6. Bake in preheated 325°F (160°C) oven until hot, about 15 minutes.


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