Broccoli Cheddar Egg Casserole With Buttered Breadcrumbs

Why You’ll Love This Recipe

• Tender broccoli, creamy eggs, and sharp cheddar make every bite savory and satisfying.
• The buttery panko topping adds a crisp contrast to the soft, cheesy filling.
• It works equally well for brunch, a family breakfast, or a simple meatless dinner.
• You can assemble it in advance and bake it when you are ready to eat.

Grocery List

• Produce: 1 1/2 pounds broccoli, 1 medium yellow onion, 3 garlic cloves, and 1 small bunch flat-leaf parsley
• Dairy: 10 large eggs, 1 cup heavy cream, 8 ounces sharp cheddar cheese, and 3 tablespoons unsalted butter
• Pantry: Olive oil, Dijon mustard, kosher salt, ground black pepper, and panko breadcrumbs

Full Ingredients

For the Broccoli and Egg Casserole

• 1 teaspoon unsalted butter, softened, for greasing the baking dish
• 1 1/2 pounds broccoli crowns, trimmed and cut into approximately 1 1/2-inch florets, about 8 cups
• 1 tablespoon olive oil
• 1 medium yellow onion, cut into a 1/4-inch dice, about 1 cup
• 3 garlic cloves, finely minced
• 10 large eggs
• 1 cup heavy cream
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 cups freshly shredded sharp cheddar cheese, about 8 ounces, divided

For the Buttered Breadcrumb Topping

• 3/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Heat the oven and prepare the baking dish

Position a rack in the center of the oven and preheat the oven to 375°F. Coat the bottom and sides of a 9-by-13-inch baking dish with 1 teaspoon softened butter. Set the prepared dish aside.

Step 2: Blanch and dry the broccoli

Bring a large pot of water to a full boil. Add the broccoli florets and cook for exactly 2 minutes, just until they turn bright green and begin to soften. Immediately transfer the broccoli to a bowl of ice water and let it cool for 2 minutes. Drain well, then spread the florets over a clean kitchen towel and pat them thoroughly dry. Removing excess water keeps the casserole from becoming watery.

Step 3: Sauté the onion and garlic

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally, until tender and lightly golden around the edges. Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Remove the skillet from the heat and let the mixture cool for 5 minutes.

Step 4: Make the egg and cheddar mixture

Crack the eggs into a large mixing bowl. Add the heavy cream, Dijon mustard, kosher salt, and black pepper. Whisk for about 1 minute, until the yolks and whites are completely blended and the mixture looks smooth. Stir in the cooled onion and garlic mixture, followed by 1 1/2 cups of the shredded sharp cheddar.

Step 5: Assemble the casserole

Arrange the dried broccoli florets evenly in the prepared baking dish, turning some of the florets upright so they are distributed throughout the casserole. Slowly pour the egg mixture over the broccoli. Gently press down any exposed pieces so the custard settles around them, then sprinkle the remaining 1/2 cup cheddar evenly over the top.

Step 6: Add the buttered breadcrumbs

Combine the panko breadcrumbs and 2 tablespoons melted butter in a small bowl. Stir until the crumbs are evenly moistened. Scatter the buttered breadcrumbs over the cheddar in an even layer, taking care not to press them into the egg mixture.

Step 7: Bake, rest, and serve

Bake the casserole uncovered at 375°F for 35 minutes. It is ready when the top is golden and crisp, the cheese is bubbling around the edges, and the center is set with only a slight jiggle. An instant-read thermometer inserted into the center should register at least 160°F. If the center is still loose, bake for an additional 3 to 5 minutes. Let the casserole rest for 10 minutes before sprinkling it with the chopped parsley and cutting it into 8 portions.

Pro Tips

• Dry the broccoli well: Water clinging to the florets can dilute the egg custard and make the bottom of the casserole soggy.
• Shred the cheddar from a block: Freshly grated cheese melts more smoothly than packaged shredded cheese, which often contains anti-caking starch.
• Keep the broccoli slightly firm: The florets continue cooking in the oven, so the brief 2-minute blanch is all they need.
• Let the onions cool: Adding very hot onions directly to the eggs can begin cooking the eggs before the casserole reaches the oven.
• Allow the casserole to rest: The 10-minute resting period helps the custard finish setting and makes the portions easier to cut cleanly.

Variations

• Ham and broccoli: Add 1 1/2 cups diced cooked ham to the baking dish with the broccoli for a heartier casserole.
• Broccoli and mushroom: Sauté 8 ounces sliced cremini mushrooms after cooking the onion. Continue cooking until their moisture evaporates, then add them to the egg mixture.
• Spicy cheddar: Replace 1 cup of the sharp cheddar with pepper Jack and add 1/4 teaspoon crushed red pepper flakes to the egg mixture.

Storage & Make-Ahead

To make the casserole ahead, assemble it through the cheddar layer, cover it tightly, and refrigerate it for up to 24 hours. Keep the buttered breadcrumbs in a separate covered container and add them immediately before baking. A cold casserole may need an additional 5 to 10 minutes in the oven. Refrigerate cooked leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or cover a larger portion and warm it in a 325°F oven for 15 to 20 minutes. Cooked portions can also be frozen for up to 2 months; thaw them overnight in the refrigerator before reheating. The broccoli will be slightly softer after freezing.

Nutrition (per serving)

Calories: 420 kcal | Carbs: 14g | Protein: 19g | Fat: 32g | Saturated Fat: 17g | Fiber: 3g | Sugar: 3g | Sodium: 680mg | Cholesterol: 310mg