Colorful Broccoli Cheddar Casserole Recipe
Colorful Broccoli Cheddar Casserole Recipe photo by Taste of Home
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Colorful Broccoli Cheddar Casserole Recipe

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When we have houseguests, we make broccoli and cheese strata the night before so we can relax and visit while it bubbles in the oven.—Gale Lalmond, Deering, NH
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min.
MAKES: 8 servings


  • 1 tablespoon olive oil
  • 6 green onions, sliced
  • 2 cups fresh broccoli florets, chopped
  • 1 medium sweet red pepper, finely chopped
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 5 whole wheat English muffins, split, toasted and quartered
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
  • 8 large eggs
  • 2-1/2 cups fat-free milk
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce, optional

Nutritional Facts

1 piece: 273 calories, 12g fat (5g saturated fat), 228mg cholesterol, 529mg sodium, 25g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1/2 fat.


  1. In a large skillet, heat oil over medium-high heat. Add green onions; cook and stir until tender. Add broccoli, red pepper and garlic; cook and stir 4-5 minutes or until tender. Transfer to a large bowl; season with pepper.
  2. Place English muffins in a greased 13x9-in. baking dish, cut sides up. Top muffins with vegetable mixture and sprinkle with 1 cup cheese.
  3. In a large bowl, whisk eggs, milk, mustard and, if desired, hot sauce. Pour over top. Refrigerate, covered, overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-30 minutes longer or until egg mixture is set. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Colorful Broccoli Cheddar Casserole in Breakfast & Brunch Bookazine 2015, p15

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