Easy Egg Bake with Broccoli and Mushrooms
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.
Servings 8 servings
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 8x8-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.