Description
A warm, cheesy breakfast or brunch option that combines tender broccoli, earthy mushrooms, and gooey Swiss cheese in a fluffy baked egg base. Perfect for a cozy morning or a weekend gathering, this egg bake is both satisfying and nourishing.
Ingredients
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8 large eggs
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1 cup milk (whole or 2%)
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1 teaspoon Dijon mustard (optional)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil or unsalted butter
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1 cup broccoli florets, chopped
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1 cup mushrooms, sliced
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1 small onion, finely diced
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1 1/2 cups Swiss cheese, shredded
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1/4 cup Parmesan cheese, grated (optional)
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1 teaspoon garlic powder or 1 clove garlic, minced
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Fresh herbs for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Heat olive oil or butter in a skillet over medium heat. Sauté onion until translucent, about 3–4 minutes.
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Add mushrooms and cook until golden brown, about 5 minutes.
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Add broccoli and garlic, cooking 2–3 more minutes until slightly tender. Remove from heat.
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In a large bowl, whisk eggs, milk, Dijon mustard, salt, black pepper, and garlic powder until smooth.
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Stir in sautéed vegetables and Swiss cheese, reserving some cheese for topping.
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Pour mixture into prepared baking dish and sprinkle with remaining Swiss and Parmesan cheese.
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Bake 30–35 minutes until set in the center and lightly golden. Test with a knife; it should come out clean.
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Let cool 5–10 minutes, garnish with fresh herbs if desired, and serve warm.
Notes
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Do not overcook to avoid rubbery eggs.
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Swap broccoli with spinach, zucchini, or bell peppers for variety.
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Cheese alternatives like cheddar or Gruyère work well.
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Make-ahead option: assemble overnight and bake in the morning.
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Leftovers can be stored in the fridge up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes