Transform just a few simple ingredients—including a pile of broccoli—into this protein-packed Egg Bake to share with the kids. It’s an easy breakfast or lunch that stores well and is simple to make ahead.

Egg Bake

After posting my Zucchini Slice recipe and having such an amazing response to it, I knew right away that I wanted to do a broccoli version. I love the idea of baking a frittata and cutting into slices to have on hand for easy meals throughout the week, especially with the option of tucking a nice dose of veggies into the mix.

This egg recipe can be made whenever you have time and warmed up briefly to serve. You may also enjoy it at room temperature. It’s delish dipped into sour cream, guacamole, salsa, or pizza sauce, and also is right at home dunked into ketchup. It’s a favorite way to serve eggs to kids (and adults).

This post is sponsored by Lalo.

Meet Lalo

We’re sharing this recipe in partnership with Lalo, one of my favorite companies for kids gear. They make an amazing First Bites Set, which has everything you need to start meal times with baby, a larger Big Bites set that works so well for older kids, a beautiful and functional high chair (that doubles as a booster seat when the time comes), a toddler table set called the Play Table, and so much more.

Each of those products is 40% off right now for their holiday sale!

Shown throughout this post are the components of the First Bites Set, including the silicone suction plate, their versatile cup (which can be an open cup, a sippy cup, or a straw cup) and the spoon. I also have some peaks at The Chair in black.

I love how thoughtfully each of their products was designed and how lovely their color options are. (We also have their Play Table in white and it fits in perfectly with our neutral decor.)

Ingredients You Need

Here’s a look at the ingredients you need to make this egg recipe. This is meant to help you know what to have on hand or to pick up at the store.

• Minced broccoli: I use kitchen scissors to cut just the top part off of the broccoli to ensure that the pieces cook quickly and are easy to chew.
• Eggs: I use large eggs here as the primary binder and for protein and fats little kids need for brain development.
• All-purpose flour: Adding some flour gives the egg bake structure so you can easily cut it into bars and have them be sturdy enough to eat as a finger food.
• Shredded cheddar cheese: This adds flavor to the egg bake.
• Baking powder: A little baking powder helps the baked frittata rise a little and be a little puffier—which is pleasant to eat.
• Onion or garlic powder, and/or oregano: You can use either or all of these to add more flavor to the egg bake.

We usually serve ours cut into strips with salsa, ketchup, guacamole, or sour cream for dipping.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing for the recipe.

1. Mince the broccoli. You can do this with a pair of kitchen scissors or a knife and a cutting board.
2. Add the broccoli to a bowl with the remaining ingredients.
3. Stir the mixture well with a whisk or a fork.
4. Pour into the prepared baking pan and bake the egg casserole until lightly golden brown on top and slightly puffy.

How to Store

Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.

Best Tips for Success

• Use cauliflower instead of broccoli if desired. Or shredded raw butternut squash or sweet potato. (Find my zucchini version, too.)
• Use dairy-free shredded cheese as needed.
• Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
• To make egg-free, try an egg replacer like Just Egg.
• Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
• Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.
• Try this for a make-ahead breakfast or a holiday brunch.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper. (The parchment paper makes it easy to slice.)

• Mince the broccoli. You can also cut off small pieces of florets using kitchen scissors.

• Add the broccoli to a medium bowl with the remaining ingredients. Stir well to make a uniform batter.

• Pour into the prepared baking pan and bake for 22-24 minutes, or until the edges are lightly golden brown and the top is firm and set.

• Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.

• Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
• Use cauliflower instead of broccoli if desired.
• Use dairy-free shredded cheese as needed.
• Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
• Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
• Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.

Serving: 2sticks, Calories: 130kcal, Carbohydrates: 13g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 109mg, Sodium: 233mg, Potassium: 125mg, Fiber: 1g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 1mg