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Baked Egg, Broccoli and Feta Breakfast Casserole…An easy vegetarian brunch (or dinner) recipe with a make-ahead option! 113 calories and 1 Weight Watchers Freestyle SP
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5 from 2 votes

Baked Egg, Broccoli & Feta Breakfast Casserole Recipe

This delicious egg, broccoli and feta breakfast (or dinner!) casserole has an easy make-ahead option.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Entrees
Cuisine: American
Keyword: Gluten Free, Healthy Dinner Recipes, Vegetarian
Servings: 6 Servings
Calories: 106kcal


  • 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