- Eggs 12 • 130 kcal
- Milk 1 cup • 49 kcal
- chopped garlic 1 teaspoon finely
- Salt ¼ teaspoon • 1 kcal
- Red pepper flakes ¼ teaspoon crushed
- Cheddar Cheese 2 cups shredded (8 oz)
- Broccoli florets 2 cups small
- Bacon 1 cup cooked or shop-bought crumbled cooked bacon
This broccoli casserole is an ideal make-ahead dish. Broccoli florets are surrounded by tasty egg, bacon, and cheese, which then cook up solid in the oven. It’s a bit like a quiche without the pastry! Prepare in advance and keep in the fridge until the next day, then all it takes is 35-40 minutes in the oven and you have a tasty meal ready.
Eggs are full of protein and other nutrients, and broccoli provides vitamins and fiber. This is a filling meal that can also be sliced and eaten cold – this makes it ideal for bag lunches.
Spray the bottom of a 13×9-inch (3-quart) baking dish with cooking spray, or grease well with oil.
In a large bowl, beat eggs and milk with a whisk. Stir in garlic, salt, pepper flakes, and cheese.
Add broccoli florets and bacon to the baking dish, spreading over the top evenly.
Pour egg and cheese on top, gently stirring the mixture to distribute. Cover and refrigerate about 8 hours or overnight.
If you want to cook the casserole straight away, cook for 30-35 minutes before checking if it’s done. Insert a knife in the center, and if it comes out clean, it’s ready.
Heat oven to 350°F/160C fan/gas mark 4.
Uncover, then bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving.
To save time, buy precooked bacon in the refrigerated sandwich meats section.