Breakfast

Cheesy Potato and Broccoli Egg Bake

A brunch-friendly casserole with tender potatoes and broccoli. Makes 4 servings for $5.
Recipe by Michigan Harvest to Table
Close up shot of roasted potatoes and broccoli topped with cheese served in a white square bowl.
Save
Cost per servingPer serving$0.64
Makes8 servings
Total timeTotal1 hour 15 minutes
Prep 15 minutes Cook 1 hour
Prep 15 minutes Cook 1 hour
Print Recipe

Ingredients

Makes 8 servings. Check items off as you go.
  • Nonstick cooking spray
  • 2 medium potatoes peeled and thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt divided
  • ½ teaspoon pepper divided
  • One (10- or 12-ounce) bag frozen broccoli defrosted
  • 1 cup low-fat cheddar cheese shredded
  • 8 large eggs
  • ½ small onion diced
  • 1 teaspoon Italian seasoning

Directions

  1. Preheat oven to 375 F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
  2. Mix the potato slices with olive oil, half the salt and pepper in a baking dish.
  3. Bake potatoes for 30 minutes. Remove baking dish from oven.
  4. Reduce oven temperature to 350 F.
  5. Pat broccoli dry and cut into small pieces. Spread over potatoes and top with shredded cheese.
  6. Whisk eggs, onion, Italian seasoning, and remaining salt and pepper in a bowl.
  7. Pour the egg mixture over broccoli and potatoes.
  8. Bake 20-30 minutes, or until eggs are set. Serve hot.

Nutrition per serving

1 serving is 1 slice
  • Sodium345mg
  • Calories182
  • Carbohydrates13g
  • Fiber2g
  • Fat10g
  • Protein12g
Serving: 1 sliceCalories: 182calCarbohydrates: 13gProtein: 12gFat: 10gCholesterol: 196mgSodium: 345mgFiber: 2g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
Scroll to Top