Why You’ll Love Broccoli Breakfast Bake with Eggs & Feta Recipe

I like this recipe because it’s simple, filling, and incredibly reliable. I make it once and enjoy stress-free breakfasts all week. I also love how it’s packed with protein and vegetables while still tasting rich and savory. It works just as well for quiet weekday mornings as it does for relaxed weekend brunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 large eggs
1 1/2 cups chopped steamed broccoli
1/2 cup crumbled feta cheese
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
1/4 cup milk (any kind)
1/2 tsp garlic powder
Salt & pepper to taste
Olive oil or cooking spray for greasing
Optional: chopped fresh herbs (parsley, dill, or basil)

Directions

I start by preheating my oven to 375°F (190°C) and greasing an 8×8 or 9×9-inch baking dish with olive oil or cooking spray. In a large bowl, I crack the eggs, add the milk, garlic powder, salt, and pepper, and whisk until the mixture looks pale and slightly frothy.

I gently fold in the chopped broccoli, sun-dried tomatoes, and feta, making sure everything is evenly distributed without overmixing. I pour the mixture into the prepared baking dish, smooth out the top, and tuck in any broccoli pieces sticking out.

I bake the casserole for 30–35 minutes, until the edges are lightly golden and the center is fully set. Once it’s done, I let it rest for about 5–10 minutes before slicing so the pieces hold their shape nicely.

Servings and Timing

I usually cut this bake into 6 generous servings.
Prep time: about 10 minutes
Bake time: 30–35 minutes
Total time: about 45 minutes

Variations

I sometimes swap the feta for goat cheese or shredded cheddar when I want a different flavor. I also like adding sautéed onions, spinach, or mushrooms for extra vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I warm individual slices in the microwave for about 45–60 seconds. When I have time, I reheat it in the oven at 325°F until warmed through for the best texture.

FAQs

Can I make this ahead of time?

I make it the night before often, let it cool, and store it in the fridge so breakfast is ready to go.

Can I use frozen broccoli?

I use frozen broccoli regularly, as long as I thaw it and squeeze out excess moisture first.

Is this recipe gluten-free?

I like that it’s naturally gluten-free without any substitutions.

Can I freeze this breakfast bake?

I freeze individual slices wrapped tightly, then thaw overnight in the fridge before reheating.

What kind of milk works best?

I use any milk I have on hand, including dairy-free options, with great results.

How do I know when it’s fully cooked?

I check that the center is firm and a knife inserted in the middle comes out clean.

Can I double the recipe?

I double it easily and bake it in a 9×13-inch dish, adding a few extra minutes to the bake time.

Does feta melt completely?

I like that feta stays slightly crumbly, giving little bursts of salty flavor.

Can I add fresh garlic instead of garlic powder?

I prefer garlic powder here for even flavor, but finely minced garlic works too.

Is this good for brunch?

I serve this at brunch all the time because it slices cleanly and stays warm well.

Conclusion

I keep this Broccoli Breakfast Bake with Eggs & Feta in my regular rotation because it makes mornings easier and more delicious. It’s hearty, flavorful, and flexible enough to suit whatever ingredients I have on hand. Every time I make it, I’m reminded how satisfying a simple, well-prepared breakfast can be.