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Broccoli Chicken Egg Bake

Prep 15 min Cook 30 min Difficulty 2/5

Easy broccoli chicken egg bake — shredded chicken, broccoli and eggs baked into a protein-packed casserole. Prep 15 min, bake 25–30 min.

Why this recipe works

This Broccoli Chicken Egg Bake combines shredded cooked chicken, chopped broccoli and eggs into a quick, protein-forward casserole. It suits busy mornings, meal prep, or a light dinner.

Search intent: easy savory breakfast or light dinner recipe
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  • high protein breakfast casserole
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Key takeaways

Ready in about 45 minutes total (15 prep, 25–30 bake).
Versatile—add cheese, spices, or grains to change it up.
Stores well and reheats easily for weekday meals.

Recipe guide

This Broccoli Chicken Egg Bake combines shredded cooked chicken, chopped broccoli and eggs into a quick, protein-forward casserole. It suits busy mornings, meal prep, or a light dinner.

A simple, high-protein egg bake ready in under an hour.

  • Ready in about 45 minutes total (15 prep, 25–30 bake).
  • Versatile—add cheese, spices, or grains to change it up.
  • Stores well and reheats easily for weekday meals.

Ingredients

• 2 cups cooked shredded chicken • 1½ cups chopped broccoli (fresh or steamed) • 3 large eggs • 1/2 cup milk • Salt and pepper to taste • Grease for a 9x9-inch baking dish

Directions

1. Preheat oven to 375°F (190°C) and grease a 9x9-inch dish. 2. Whisk eggs and milk until smooth; season with salt and pepper. 3. Fold in shredded chicken and chopped broccoli. Pour into dish and spread evenly. 4. Bake 25–30 minutes until set and lightly golden; a knife inserted should come out clean. 5. Let rest 5 minutes before slicing and serving.

Tips & Variations

• Add 1/2 cup shredded cheese or 1/4 tsp garlic powder for more flavor. • Use 1 cup cooked quinoa or cauliflower rice to bulk up the bake. • To make ahead: assemble in dish, cover and refrigerate up to 24 hours before baking (add a few extra minutes to bake time).

Ingredients

  • 2 cup cooked chicken, shredded
  • 3 large eggs
  • 1.5 cup broccoli, chopped
  • 0.5 cup milk

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x9-inch or similar baking dish.
  3. Whisk together eggs and milk until smooth; season with salt and pepper to taste.
  4. Stir shredded chicken and chopped broccoli into the egg mixture.
  5. Pour mixture into prepared dish and spread evenly.
  6. Bake 25–30 minutes until set and lightly golden and a knife inserted comes out clean.
  7. Let rest 5 minutes before slicing and serving.

FAQs

How long does this keep in the fridge? Store covered in the fridge for 3–4 days.
Can I use a milk substitute? Yes — unsweetened almond or oat milk works; for richer texture, use half-and-half.
How do I reheat leftovers? Reheat slices in a 350°F (175°C) oven for 10–12 minutes or microwave individual portions until warm.