Name: Broccoli Cheese Breakfast Egg Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 teaspoon olive oil (5 ml); ½ cup white onion (finely chopped (about 70 g)); 2 cups small broccoli florets (300 g); 6 large eggs; ½ cup skim milk (120 ml); ¼ teaspoon salt (1.5 g); ¼ teaspoon black pepper (0.5 g); ½ cup reduced-fat shredded cheddar cheese (55 g)

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This light yet satisfying Broccoli Cheese Breakfast Egg Bake is perfect for a “fancy” breakfast with minimal effort. At just 2 Points per serving, this healthy bake features tender broccoli, fluffy eggs, and just enough cheesy goodness to feel indulgent.

This dish is effortlessly impressive—just mix a few simple ingredients, pop it in the oven, and voilà! Serve alongside some of our other easy and delicious Weight Watchers breakfast recipes for a tasty brunch spread that won’t break the bank in points.

A slice of broccoli cheese breakfast egg bake on a plate with the remaining portion on cutting board in the background.

Why you should try Broccoli Cheese Breakfast Egg Bake

Low in Weight Watchers points: If you’re looking to enjoy a “fancy” breakfast with minimal Weight Watchers points, you’ve come to the right place! This bake packs plenty of flavor and a bit of cheese goodness for just 2 Points.
Effortless to make yet impressive: My broccoli egg bake has quickly become a favorite because it’s simply a matter of mixing a few ingredients, popping them into the oven, and voilà—breakfast is served! It’s not my usual go-to for a rushed Monday morning, but on weekends or any day I have some extra time, it’s a treat to pull out of the oven. Plus, it’s versatile enough that you can prepare it the night before and just reheat it, giving you more time in the morning.
Great for planning ahead: Another bonus of this breakfast bake is how well it fits into meal planning. I’ll often make this on a Sunday and save portions for the next couple of mornings. When you’re headed out for the day and need to budget your points, this is an ideal way to start off with a light.
Perfect for days with big meals ahead: I often pick this bake for breakfast when I know I’ll be eating out later on. It’s filling but lower points, which helps me stay within my points for the day, especially when I plan for a bigger lunch or dinner.

Preparation Time: 10 minutes

Cooking Time: 30-35 minutes

Servings: 4

Serving Size: About 1 slice

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

1 teaspoon olive oil (5 ml)
½ cup white onion, finely chopped (about 70 g)
2 cups small broccoli florets (300 g)
6 large eggs
½ cup skim milk (120 ml)
¼ teaspoon salt (1.5 g)
¼ teaspoon black pepper (0.5 g)
½ cup reduced-fat shredded cheddar cheese (55 g)

Instructions:

Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish lightly with olive oil or a non-stick spray to prevent sticking and make it easier to serve the egg bake.
Cook the onions and broccoli: Heat a small skillet over medium heat and add the olive oil. Once the oil is warm, add the chopped onion, cooking until it becomes soft and translucent, about 3-4 minutes. Add the broccoli florets to the skillet, cooking for an additional 2-3 minutes. The broccoli should be bright green and slightly tender, but not too soft, as it will continue to cook in the oven. Remove the skillet from heat and set the mixture aside to cool for a few minutes.
Prepare the egg mixture: In a large mixing bowl, crack the eggs and add the skim milk. Whisk the eggs and milk together until fully blended, about 1-2 minutes. You want the mixture to be slightly frothy. Add salt and black pepper to the egg mixture and whisk again briefly to incorporate the seasoning.
Combine ingredients: Add the cooked onion and broccoli mixture to the egg bowl, stirring gently to distribute the vegetables evenly. Add half of the shredded cheddar cheese, reserving the rest for the topping, and gently stir to combine.
Pour and top with cheese: Pour the egg and vegetable mixture into the prepared baking dish, spreading it out evenly. Sprinkle the reserved shredded cheese over the top for a golden, cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the egg bake is set in the center and the top is lightly golden. To test doneness, insert a knife or toothpick in the center; it should come out clean. If needed, bake for an additional 5 minutes.
Cool and Serve: Remove the dish from the oven and let it cool for a few minutes before slicing. This helps the egg bake firm up, making it easier to cut into neat portions. Serve warm, and enjoy!

Onions and broccoli sautéing in a small pot.

Eggs and spices being whisked in a small bowl.

Broccoli, onion, milk, and cheese added to the whisked egg in the bowl.

Variations and Substitutions for Broccoli Cheese Egg Bake

Lighter cheese: While I used cheddar cheese for a rich, gooey texture and beautiful color, you can lighten things up by swapping in ricotta cheese instead.
Extra hearty: Add cubed turkey ham, ideally smoked, for that classic breakfast flavor reminiscent of bacon. This option is fantastic if you’re looking to increase protein without adding a lot of points.
Veggie boost: Add in diced bell peppers, sliced mushrooms, or even corn kernels for a slight sweetness. These ingredients not only add flavor but also extra fiber, making the bake more filling.

Tips and Tricks for Making a Cheesy Broccoli Egg Bake

Preheat the oven: Preheating the oven saves time and ensures even cooking. When the oven is at the right temperature before you put in your bake, it helps everything cook more evenly and sets the texture nicely.
Use a non-stick baking dish: Even though I use a non-stick dish, I still recommend adding a light coat of oil or margarine to prevent sticking. This little step makes it easier to serve and keeps the bake looking picture-perfect.
Sauté the onion for more flavor: When prepping the broccoli and onion, be sure to let the onion get nice and golden brown in the pan.
Let It cool before storing: If you’re planning to save a portion for later, allow the bake to cool completely before packing it away. This prevents condensation from forming in the container, which can make the bake soggy. Stored in an airtight container, it keeps well in the fridge for up to 3 days.

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