Layered Egg and Broccoli Casserole

This unique lasagna-style casserole features tasty layers of scrambled eggs, broccoli and cheese.

nutritional info

Nutritional Information

Back to recipe

8 / 400 g	Naturegg Omega 3 Eggs (or Egg Creations Whole Eggs Original, well shaken)
1/2 cup / 125 ml	Milk
1 tbsp / 15 ml	chopped fresh parsley
1 tsp / 5 ml	vegetable seasoning
	salt and pepper, to taste
	cooking spray
1	large onion, chopped
1 1/2 cup / 375 ml	fresh chopped mushrooms
2 cup / 500 ml	coarsely chopped fresh broccoli
1 cup / 250 ml	shredded low-fat cheese blend

Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside.
Spray a large non-stick skillet with cooking spray
Heat skillet over medium-high heat. Sauté onion and mushrooms for 3 minutes or until liquid has evaporated.
Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
Cook until eggs are just partially set. Remove from heat. Spray a 2-quart (2 L) baking dish with cooking spray.
Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers.
Bake in a 325° F (160°C) oven for 15 minutes or until hot.

Choose a gluten-free vegetable seasoning or use above variation. Grease skillet with vegetable oil or gluten-free cooking spray. If using pre-packaged shredded cheese choose one that is gluten-free.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.