Broccoli Cheese Breakfast Casserole

Breakfast | January 14, 2015 | By

broccolicasseroleSome people call this breakfast casserole. Others call it strata. Either way, this is a really easy, delicious breakfast recipe. It makes quite a bit (a whole 9×13 pan) so its also a really great choice for when you’re hosting a brunch (like I did). 

We had family over for New Year’s (seriously, I know that was like two weeks ago), but I wanted to make sure I blogged about this recipe. People really liked it and it got eaten up quickly. I’ve really gotten into savory breakfast lately, and this one is really filling with a side of bacon. Better yet, you can just cook up some bacon and throw it into this. I left it separate because some of the folks who were over that day don’t do bacon (gasp!). 

Some notes on this recipe: Try to make this overnight and let it sit in the fridge. The bread will absorb almost all of the egg/milk mixture and be that much more delicious! 

Read on for the recipe.

Broccoli Cheese Breakfast Casserole
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  1. 12 whole eggs
  2. 2 1/2 cups half and half (or whole milk)
  3. 10 basil leaves, minced
  4. salt and pepper, to taste
  5. 1 loaf stale French or Italian bread, cut into cubes
  6. 4 tbsp. butter
  7. 1 head broccoli, cut into florets
  8. 1 large onion, diced
  9. 2 1/2 cups cheddar and Monterey Jack cheese
  1. Combine eggs, half and half, salt and pepper and basil in a bowl. Whip it all together and set aside.
  2. If your bread isn't particularly stale, put the cubes on a cookie sheet and place under the broiler for a minute or two until lightly toasted. Place half of bread into a greased 9x13 pan.
  3. In a medium skillet, melt the butter then add the onions. Once they're softened a big (about five minutes), add the broccoli florets and cook for another five minutes.
  4. Once the veggies are ready, put half of them on top of the bread cubes. Top with half of the cheese. Then layer the rest of the ingredients - the rest of the bread, broccoli/onion mixture and cheese.
  5. Slowly pour the egg mixture over the top.
  6. Cover with plastic wrap and refrigerate overnight if possible.
  7. To bake, remove from the fridge for 20 minutes and preheat the oven to 350 degrees. Replace the plastic wrap with foil and bake for 30 minutes. Remove the foil, and bake until the top is golden brown and slightly crispy.
Christen in the Kitchen


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