Broccoli Cheese Breakfast Egg Bake

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5 from 1 vote

Broccoli Cheese Breakfast Egg Bake

A low-effort gourmet Weight Watchers breakfast egg bake.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Broccoli Cheese Breakfast Egg Bake

Servings:

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 8x8-inch (20x20 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 the 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!

Notes

2 WW points per serving.

Nutrition