Breakfast · 40 min · american

Crustless Veggie Breakfast Casserole

Dinner decisions, handled: Crustless Veggie Breakfast Casserole pairs eggs with heavy cream for a 40-minute American breakfast. At 320 calories and 21g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 1/2 cup Heavy cream
• 1 cup Broccoli florets
• 3/4 cup Cheddar
• 1/2 Red pepper
• 1/2 tsp Garlic powder

Steps

1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish with butter or oil.
2. Chop the broccoli into small florets and dice the red pepper small — small pieces cook through in the time the eggs set.
3. Whisk the eggs, heavy cream, garlic powder, and a pinch of salt in a large bowl until smooth.
4. Fold in the broccoli, red pepper, and half of the cheddar; pour everything into the prepared dish and spread it evenly.
5. Sprinkle the remaining cheddar over the top.
6. Bake for 28-32 minutes, until puffed, golden on top, and the center is just set — a knife inserted in the middle should come out clean with no wet egg clinging to it.
7. Rest for 10 minutes before slicing; the casserole sets up as it cools and cuts into much cleaner squares.

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