Cheesy Chicken and Broccoli Breakfast Casserole
A quick and easy breakfast casserole packed with tender chicken, fresh broccoli, and gooey melted cheese in a fluffy egg base. Perfect for busy mornings, meal prep, and feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, fresh or frozen (chopped small)
- 8 large eggs
- 1 cup milk (whole milk recommended)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the broccoli: If using fresh, chop into small florets and steam for 2-3 minutes until bright green. If using frozen, thaw completely and pat dry with paper towels.
- Shred or dice the cooked chicken into bite-sized pieces.
- In a large mixing bowl, whisk together the eggs and milk until uniform and slightly frothy (about 30 seconds). Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk again to combine.
- Add the chicken, broccoli, and 1½ cups of the shredded cheddar to the egg mixture. Reserve the remaining ½ cup cheddar and all of the mozzarella for the top. Stir gently until evenly distributed.
- Pour the mixture into the prepared baking dish and spread into an even layer with a spatula.
- Top with the remaining ½ cup cheddar and all of the mozzarella, sprinkling evenly over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, until the top is golden brown and slightly puffed, and a knife inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before cutting and serving.
Notes
Blot broccoli and chicken dry to prevent a watery casserole. Let the casserole rest before cutting for cleaner slices. For make-ahead, assemble the night before and refrigerate; add 10-15 minutes to covered baking time. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 square (1/8 of cas
- Calories: 320
- Sugar: 3
- Sodium: 580
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 6
- Fiber: 2
- Protein: 28
Keywords: breakfast casserole, cheesy chicken broccoli casserole, easy breakfast recipe, meal prep breakfast, egg bake, chicken broccoli casserole