Egg and two-cheese breakfast casserole with broccoli, mushrooms, bacon and herbs

When it comes to egg and cheese casseroles, I'm all in. No matter the filling, the mix-ins, or the variety of cheeses, I love them all. If I had the discipline, I would make a casserole every Sunday, cut it into squares, and eat one square for breakfast every single day of the week.

Egg and cheese breakfast casseroles make satisfying suppers, or impressive brunch dishes, too. This recipe features one of my favorite combinations, broccoli and bacon, and I used creamy, mild muenster cheese plus sharp Parmigiano-Reggiano for the "glue." You could substitute fontina or goat's milk gouda, or even Swiss cheese, for the muenster. Vegetarians can omit the bacon, or substitute a vegetarian bacon which will still add some smoky flavor to the eggs. Served with a green salad and some crusty bread, egg casseroles make a perfect weeknight dinner, and leftovers, which can be reheated in the microwave, will keep in the refrigerator for several days.

Egg and two-cheese breakfast casserole with broccoli, mushrooms, bacon and herbs {gluten-free, can be vegetarian}

From the pantry you'll need: eggs, bacon, onion, Parmigiano-Reggiano cheese, fresh herbs, kosher salt, fresh black pepper, cooking spray.

Serves 6.

Ingredients

4 slices bacon (omit for vegetarian)
3 generous cups roughly chopped broccoli florets
4 oz sliced mushrooms, baby bella or white
1 small onion, chopped
10 large eggs
4 oz grated muenster cheese
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbsp roughly chopped basil, flat-leaf parsley or fresh thyme, or a mix of all 
1/2 tsp each kosher salt and fresh black pepper
Cooking spray (like PAM)

Directions

Preheat oven to 375°F. Spray a 9x13-inch casserole dish with cooking spray, and set aside.

Cook the bacon until it is just short of crisp. Blot dry with a paper towel, and set aside. 

Place the broccoli, mushrooms and onion in a large glass bowl or measuring cup. Add a teaspoon of water, and cover with plastic wrap. Microwave for 2-1/2 minute. Set aside to cool slightly.

In a large bowl, whisk the eggs until fully beaten. Stir in the two cheeses, fresh herbs, salt and pepper.

Spread the broccoli and mushrooms in the casserole dish. Chop the bacon, and sprinkle it evenly over the vegetables. Pour the egg mixture over all, and stir gently to distribute the ingredients as evenly as possible (the eggs will not cover the vegetables at this point).

Bake, uncovered, for 35 minute. Let sit at room temperature for 5 minutes, then cut into large squares and serve.

[Printer-friendly recipe.]

More egg casseroles:
Greek spinach, artichoke and feta egg and cheese breakfast casserole, from The Perfect Pantry
Breakfast casserole with kale, bacon, mushrooms and onions, from The Perfect Pantry
Low-carb Southwest egg casserole, from Kalyn's Kitchen
Swiss chard and egg casserole, from Love and Lemons

Egg and two-cheese breakfast casserole with broccoli, mushrooms, bacon and herbs {gluten-free, can be vegetarian}

From the pantry you'll need: eggs, bacon, onion, Parmigiano-Reggiano cheese, fresh herbs, kosher salt, fresh black pepper, cooking spray.

Serves 6.

Ingredients

4 slices bacon (omit for vegetarian)
3 generous cups roughly chopped broccoli florets
4 oz sliced mushrooms, baby bella or white
1 small onion, chopped
10 large eggs
4 oz grated muenster cheese
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbsp roughly chopped basil, flat-leaf parsley or fresh thyme, or a mix of all 
1/2 tsp each kosher salt and fresh black pepper
Cooking spray (like PAM)

Directions

Preheat oven to 375°F. Spray a 9x13-inch casserole dish with cooking spray, and set aside.

Cook the bacon until it is just short of crisp. Blot dry with a paper towel, and set aside. 

Place the broccoli, mushrooms and onion in a large glass bowl or measuring cup. Add a teaspoon of water, and cover with plastic wrap. Microwave for 2-1/2 minute. Set aside to cool slightly.

In a large bowl, whisk the eggs until fully beaten. Stir in the two cheeses, fresh herbs, salt and pepper.

Spread the broccoli and mushrooms in the casserole dish. Chop the bacon, and sprinkle it evenly over the vegetables. Pour the egg mixture over all, and stir gently to distribute the ingredients as evenly as possible (the eggs will not cover the vegetables at this point).

Bake, uncovered, for 35 minute. Let sit at room temperature for 5 minutes, then cut into large squares and serve.

[Printer-friendly recipe.]

More egg casseroles:
Greek spinach, artichoke and feta egg and cheese breakfast casserole, from The Perfect Pantry
Breakfast casserole with kale, bacon, mushrooms and onions, from The Perfect Pantry
Low-carb Southwest egg casserole, from Kalyn's Kitchen
Swiss chard and egg casserole, from Love and Lemons

Comments

This is absolutely my kind of breakfast!

Kalyn, I really could eat this every morning!

Thanks for the recipe, I am in the process of eating it right now!
I do however want to bring this to your attention.
The broccoli, onions and mushrooms taste much better being sauteed
in a pan that the bacon was done it. Microwaving ANYTHING under plastic wrap is a definite
NO-NO! You have many people who read, love and follow your recipes so please do not encourage
them to microwave under plastic.
Hopefully I haven't offended you.I have used many of your recipes and will continue to do so.
Jeanette from Canada

Jeannette, cooking your vegetables in bacon fat is a fine alternative. My personal taste is to try and keep the fat in the casserole down just a little bit by not cooking in bacon fat. It's a choice each cook can make.