Layered Egg and Broccoli Casserole

This unique lasagna-style casserole features tasty layers of scrambled eggs, broccoli and cheese.

  • Prep time: 5 min
  • Makes: 4 servings
  • Cook time: 20 min

Nutritional Information


  • Calories 290
  • Fat 18 g
  • Saturated Fat 8 g
  • Carbohydrates 8 g
  • Dietary Fibre 2 g
  • Sugars 2 g
  • Sodium 530 mg


8 / 400 g
Naturegg Omega 3 Eggs (or Egg Creations Whole Eggs Original, well shaken)
1/2 cup / 125 ml
1 tbsp / 15 ml
chopped fresh parsley
1 tsp / 5 ml
vegetable seasoning
salt and pepper, to taste
cooking spray
large onion, chopped
1 1/2 cup / 375 ml
fresh chopped mushrooms
2 cup / 500 ml
coarsely chopped fresh broccoli
1 cup / 250 ml
shredded low-fat cheese blend


  1. Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside.

  2. Spray a large non-stick skillet with cooking spray

  3. Heat skillet over medium-high heat. Sauté onion and mushrooms for 3 minutes or until liquid has evaporated.

  4. Pour egg mixture over onion and mushrooms and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.

  5. Cook until eggs are just partially set. Remove from heat. Spray a 2-quart (2 L) baking dish with cooking spray.

  6. Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers.

  7. Bake in a 325° F (160°C) oven for 15 minutes or until hot.

Gluten Free

  1. Choose a gluten-free vegetable seasoning or use above variation. Grease skillet with vegetable oil or gluten-free cooking spray. If using pre-packaged shredded cheese choose one that is gluten-free.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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