Baked Egg, Broccoli & Feta Breakfast Casserole Recipe
This delicious egg, broccoli and feta breakfast (or dinner!) casserole has an easy make-ahead option.
Servings: 6 Servings
- 2 cups broccoli florets
- 6 large eggs
- 6 large egg whites
- 1/3 cup water
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup crumbled feta cheese
Preheat the oven to 375 degrees F. Lightly coat a 7- by 11-inch baking dish with cooking spray.
Bring a medium saucepan of water to a boil. Add the broccoli and cook until tender-crisp, about 2 minutes. Drain and rinse with cold water to stop the broccoli from cooking further. Transfer the broccoli to the prepared baking dish.
In a large bowl, whisk together the eggs, egg whites, water, smoked paprika, salt and pepper.
Pour the egg mixture over the broccoli and sprinkle the feta cheese over top.
Bake until the casserole is set and a knife inserted in the center comes out clean, about 20 minutes.
Cut into 6 pieces. Serve.
Make ahead option: Blanch the broccoli florets and prepare the egg mixture up to a day in advance. When ready to serve, arrange everything in the baking dish as instructed and bake.
Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (SmartPoints), 3 (Points+), 3 (Old Points)
Serving: 0.16of Casserole | Calories: 106kcal | Carbohydrates: 3g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 290mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 27.1mg | Calcium: 72mg | Iron: 1.1mg