Egg bakes have become one of my favorite go-to meal prep staples. especially now with two little ones. I love making a batch of this easy egg bake with broccoli and mushrooms at the start of the week, cutting it into squares, and storing them in the fridge or freezer. It’s a lifesaver on busy mornings when everyone’s hungry at once!
What I especially love is how well these reheat. I simply wrap a square in a wet paper towel and pop it in the microwave for 30–45 seconds. It comes out warm, soft, and fluffy – just like it was freshly baked.
A Freezer-Friendly Breakfast You’ll Actually Look Forward To
This recipe freezes beautifully, making it perfect for meal prep. Once baked and cooled, I cut the egg bake into individual portions, store them in an airtight container or freezer bag, and they’re ready whenever I need them. Whether it’s for a quick breakfast, a toddler snack, or something easy to grab for myself, having these on hand makes mornings feel so much smoother.
Packed with Veggies (and Babies Love It!)
This recipe is a fun and easy way to introduce veggies early on. I finely mince the broccoli and mushrooms so they blend right into the eggs – my baby doesn’t even notice, but she gets all the nutrients.
Broccoli is rich in vitamin C, fiber, and antioxidants, while mushrooms add B vitamins and minerals like selenium. Eggs themselves are packed with high-quality protein, healthy fats, and choline – an important nutrient for brain development!
Because the texture is soft and easy to hold, these egg bake squares are perfect for babies to self-feed. My baby lovessss eggs, so this has become a regular part of our weekly rotation. I love knowing she’s getting protein and veggies in one bite.
Why I Love This Recipe
- ✔️ Nutrient-rich: Protein, healthy fats, vitamins, and minerals all in one.
- ✔️ Freezer-friendly: Perfect for stocking up ahead of time.
- ✔️ Baby and toddler approved: Soft, easy to hold, and a great way to introduce veggies.
- ✔️ Quick reheating: Wrap in a wet paper towel, microwave for 30–45 seconds, and done.
- ✔️ Customizable: Swap veggies, change up the cheese, or add herbs for variety.
A Fun Way to Introduce Veggies
Introducing veggies to little ones can sometimes feel tricky, but recipes like this make it feel natural and fun. By mixing finely chopped broccoli and mushrooms right into eggs, it helps expose them to different flavors and textures in a low-pressure way. Over time, this can help build familiarity and acceptance of veggies, setting the stage for healthy eating habits as they grow!
This egg bake is quick to prep, loaded with goodness, and makes mornings a little less hectic (which, as any parent knows, is gold). I hope it becomes a staple in your kitchen too!
Easy Egg Bake with Broccoli and Mushrooms
Ingredients
- ½ cup minced broccoli
- ½ cup minced mushrooms
- 6 large eggs
- ⅓ cup all-purpose flour
- ½ cup shredded cheddar cheese or Parmesan
- 1 teaspoon baking powder optional for a fluffier texture — great for toddlers
- ½ teaspoon salt omit for babies under 1
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley or oregano
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking dish.
- Prep the veggies: Finely mince the broccoli and mushrooms.
- Mix it up: In a large bowl, whisk the eggs. Add flour, cheese, baking powder (if using), salt, garlic powder, and herbs. Stir until combined.
- Fold in the veggies until evenly distributed.
- Bake: Pour into the prepared dish and bake for 20–22 minutes, or until the edges are golden and the center is set.
- Cool and slice: Let cool before cutting into squares. Store in the fridge for up to 4 days or freeze for later.
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