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This is a fantastic recipe! I added some chicken sausage. I didn’t have heavy cream so I added some soft cream cheese and increased milk by a few tbs. Best egg casserole I’ve ever made-very versatile recipe!
I made this last year for Yule and it was so awesome there wasn’t much left , my vegetarian daughter took home what was left. I admit I left out the bacon but it was still fantastic and my oldest son asked me to make again this year !
Okay, but bland. Good for picky kids and salt-and-pepper-to-taste people.
I have made this twice now. Everyone loves it. It doesn’t last long. The only change I made was to run the broccoli through the food processor the second time to make the pieces smaller.
1st timers: definitely follow the directions to a T.
This was really good. It tasted a lot like broccoli quiche. I used about 1 teaspoon of fine ground black pepper and that was plenty for me and I didn’t put in the dijon mustard. I used a lot more cheese and I’m glad that I did. And the leftovers were just as good!! I made this recipe 3 times and each time just as delicious as the first time. I even brought this recipe to a friend’s Christmas dinner and they loved it. Delicious!!
I’m so glad you like it Irene!
It was great, i tweaked it using what i had, like cream of mushroom soup instead of cream and added potatoes because i didnt have so much broccoli, but my family ate the whole thing
I would love to make this, but I’m not a fan of cheddar cheese in casseroles. Can you suggest another type of cheese?
Hi, Evelyn! Sure! You could swap in any other favorite cheese. I think shredded mozzarella or monterey jack would be really tasty. Enjoy!
I followed directions to a T. It is delicious! Thank you!!
Can you please, please verify what type of cream?
Hi there! Use heavy cream for this recipe. Enjoy!
This was legit–SO GOOD! I used less broccoli, a bit more bacon and added sauteed onions, bell peppers and broccoli and followed all the other instructions! Delicious.
I think I will try your additions next time. It needed more seasoning.
Has anyone tried it without eggs?
Hi, Paresh! You need eggs in this recipe to hold it together. Without them, it would just be soupy. If you need to avoid eggs, I think I’d recommend seeking out a different recipe since this one doesn’t quite lend itself to adaptation. Good luck!
I made this Sunday; covered with tinfoil and cooked Monday after letting it sit out for 30 minutes. Didn’t have cream so I used all whole milk and upped the flour from 1/3 to 1/2 cup. Also added 2 cups shredded rotisserie chicken.
Divided it into a 2 qt dish and 1 qt dish (for my son to take to his appt). Cooked it at 350 (convection) for 30 minutes covered and then 15 minutes uncovered. Served with salad and whole grain tortilla chips. very good! This is definitely a recipe that you could use as a base for many variations!
With this recipe turned out OK if I didn’t add the flour? I am gluten-free and this recipe looks amazing!
Hi, Serena! I’m afraid that the casserole will be too liquidy without the flour. You might try doing it as more of a frittata — increase the number of eggs to 7 and use only 1/2 cup of cream or milk. If that’s not enough to cover the ingredients, then add another beaten egg. Enjoy!
I haven’t tried this recipe YET but FYI I have been gluten free for years and find the best solution is for this issue is to sub an equal amount of cornstarch in any recipe that calls for flour as a thickener.
Wonderful recipe! I’ve made it twice in as many weeks, and have passed the recipe along to my co-workers. Two broccoli crowns works out to be the right amount for a two-quart casserole (the next size up was a three-quart dish, so I went with the smaller size). Baked it tented with foil for the first 25 minutes, then removed foil for the remaining 10 minutes, in a convection oven set for 400 degrees. It’s a bit time-consuming to construct but I save a little time by cooking a pound of chopped-up bacon at a time and keeping it in the fridge for use when the need arises. My husband loves this casserole, and I’ll certainly make it for company. Might add Gruyere cheese, as well as Cheddar. Thank you for a much-needed boost to our tried and true recipe roster.
I made this recipe into a quiche: I halved the recipe and baked it in a parbaked frozen pie crust for 40-45 minutes at 325 degrees. I also used frozen broccoli, which i had blanched briefly, drained and dried so it wouldn’t make the crust soggy. It came out great!
Want make this ❤️
I’ve been making this recipe, without bacon, for five Christmas dinners now, and my meat eating relatives love it. I also double, cover with foil, and remove for the last 10 minutes. If it is not as brown as I want it to be, I broil the last few minutes. I always forget that it needs to cool for at least 10 minutes because if burns the mouth if you eat it too soon – so factor letting it rest with foil on top for up to 20 mins.
Holy Cow! You saved the day! Message was: “Bring a hot Vegetable”. We have two heads of broccoli, not enough cheddar cheese, oooo we do have a red sweet pepper and “cream cheese”, Mozzarella and a basic recipe to work from. I’m sorry but I didn’t record the changes. Heck I’m not even sure what they were but I do know we diced the cream cheese, used provolone, cheddar….you know along with the mozzarella. Assembly was just as listed though. One of the best breakfast contraptions we have ever created.
This is a great recipe but I’d make it for brunch instead of as a side dish. I agree with those say that this basically a quiche. I should have realized that when I saw the number of eggs it requires. My family liked it far better as breakfast food the next day.