Broccoli Cheddar Breakfast Bake
A comforting and filling overnight breakfast casserole made with healthy broccoli, eggs, melty cheddar, potatoes and chunks of tender English muffins. The best make-ahead breakfast recipe to wake up to!
Servings 8
Calories 238kcal
Ingredients
- 4 whole English Muffins
- 1 cup Roasted Potatoes
- 1 cup broccoli florets
- 12 large eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees and lightly spray a 10 inch cast iron skillet with cooking spray.
- Cut each English Muffin into eighths, split apart and place into cast iron skillet. Top with roasted potatoes and broccoli florets.
- Crack eggs into large mixing bowl and whisk in salt and pepper. Pour egg mixture over muffins, potatoes and broccoli. Top evenly with shredded cheese.
- Bake for 40 minutes, or until eggs are set. Remove and let cool for 10 minutes before cutting into wedges. Serve with your favorite salsa if desired.
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 538mg | Potassium: 287mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 13.1mg | Calcium: 167mg | Iron: 2.5mg