My Broccoli & Cheddar Brunch Casserole will be a welcome addition to your Mother’s Day Brunch this weekend. If you ask yourself, how can I add more vegetables to my dishes, this is your answer. I use fresh broccoli in this recipe, but frozen will work, too. I believe it’s necessary to include an egg dish in your brunch menu. Luckily, this casserole can be prepared the night before and kept in the refrigerator overnight. You might notice that this recipe doesn’t have any meat, I designed it with my daughter, Melanie in mind. You can of course, add meat if you wish.
Since this recipe serves 6-8 people make it when you are hosting brunch at your house. I’ve served this Broccoli & Cheddar Brunch Casserole to my family for Christmas morning brunch for many years. My new soon to be son-in-law just loved it last Christmas morning.
Ingredients
Instructions
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Preheat oven to 350*. Chop up fresh broccoli and onion and place in microwave bowl with 1/4 cup water, 1 T butter, and salt & pepper. Microwave on high for 5 minutes. Drain broccoli and set aside. Cut multi grain bread into cubes. Spray casserole dish with cooking spray.
- Start layering ingredients into casserole. First spoon half of bread cubes into casserole. Next, add 1/2 of the cooked broccoli and onions mixture. Sprinkle half of cheese on top. Add another layer of bread cubes, broccoli and onion and then sprinkle rest of cheese on top.
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In a separate bowl whisk together the eggs, cream, oregano, salt and pepper. Pour egg mixture over the bread layers covering all bread. Cover and place in refrigerator overnight or for at least 2 hours.
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Bake at 350* for 45 minutes, covered. Remove cover and continue baking for 10-15 more minutes until crust is lightly browned. Let cool for 5 minutes before serving.
