Broccoli and Cheese Egg Casserole

Lynn demonstrates how to make a delicious Broccoli and Cheese Egg Casserole that is a great addition to a brunch.  


  • ½ cup red onion, finely chopped
  • 1 cup mushrooms, finely diced
  • 1-1/2 cups broccoli, finely chopped
  • 1 can diced tomatoes, drained (14-1/2 ounce)
  • 12 eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups sharp shredded cheddar cheese

Preheat oven to 350°.  Spray a 9x13" baking pan with cooking spray.

Whisk eggs in a large bowl.  Stir in the chopped vegetables, tomatoes, salt, pepper and cheese.  Pour into the prepared pan.

Bake at 350° for 45 minutes.  Cool on a wire rack.  Cut into squares and  serve warm or hot.  Refrigerate any leftovers.

Serves 12

This can be made the day ahead and baked the next morning. 

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Lynn's Recipes: April 2014

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