HEALTHY BREAKFAST CASSEROLE | broccoli and cheese egg bake

Breakfast just got way better with this Healthy Breakfast Casserole (Broccoli and Cheese Egg Bake)! An easy-to-make breakfast idea that combines eggs, egg whites, seasoned broccoli, and cheese; all baked together in just 30 minutes. Perfect for meal prep or Sunday brunch. 👉🏻 Sign up for my emails (& never miss a recipe!): 📚 Order my Clean & Delicious Cookbook: 🖨 PRINT RECIPE: ☀️ Grab my FREE 3-part, mind-body weight loss video training: 🍲 Favorite Foods & Kitchen Tools: White Ceramic Baking Dish: My Kitchen Knife: Favorite Sea Salt: 5-Quart Steamer Basket: 💛 Let’s Connect: Website: Instagram: Facebook: Pinterest: Twitter: TIMESTAMPS 0:00 Intro - Broccoli Cheddar Casserole 0:23 Getting started; Pre-heat the oven, prepare the dish 0:51 Prepping the broccoli 1:48 Steaming the broccoli 2:37 Seasoning the broccoli with Curry and Garlic Powder 3:00 Preparing the egg and egg white mixture 4:15 Prepping the cheese 4:45 Assembling the breakfast casserole 5:20 Baking the casserole in the oven 5:36 Serving and enjoying the casserole 6:08 Let us know what you think 6:22 Subscribe to our newsletter for immediate access 6:37 Outro 6:45 Bloopers... HEALTHY BROCCOLI CHEDDAR CASSEROLE 5 cups fresh broccoli florets 1 tsp garlic powder 1 tbsp curry powder 12 eggs 12 egg whites or 1 1/2 cups 1/4 cup 2% milk Salt and pepper to taste 3/4 cup grated part-skim mozzarella 3/4 cup grated low-fat sharp cheddar Preheat oven to 375ºF. Spray a glass 10x14-inch casserole dish with cooking spray. Cut broccoli into small florets and steam for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder. Set aside. Combine eggs, egg whites, milk, salt, and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined. Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed throughout the eggs. Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. NOTES Storing leftovers. Place any leftover breakfast casserole in an airtight storage container in the refrigerator for up to about 5 days. To reheat. Pop individual servings in the microwave and cook for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time). Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Nutrition Serving: 1serving | Calories: 125kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 53mg | Iron: