Ingredients
Method
- Place a rack in the middle of the oven and preheat to 350°F. Coat the bottom and sides of a 9-inch square baking dish with 1 teaspoon unsalted butter.
- Chop the broccoli into small bite-size pieces, cutting peeled stems smaller than the florets. Measure out 3 cups chopped fresh broccoli. Bring water to a simmer beneath a steamer basket, keeping the water below the basket. Add the broccoli, cover and steam for 4–5 minutes, until bright green and just tender when pierced. Drain thoroughly, spread on a clean kitchen towel or paper towels and gently blot away surface moisture. Let cool for about 5 minutes while preparing the egg mixture.
- In a large bowl, whisk 8 large eggs until the yolks and whites are fully blended. Whisk in 1/2 cup whole milk, 1/2 teaspoon fine salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder and 1/2 teaspoon dry mustard until evenly combined. Do not taste the raw egg mixture.
- Fold the cooled, well-drained broccoli and 1 cups shredded sharp cheddar cheese into the egg mixture. Pour into the prepared dish and distribute the broccoli evenly. Scatter 1/2 cups shredded sharp cheddar cheese over the surface.
- Bake uncovered at 350°F for 35–45 minutes, beginning to check at 30 minutes. The edges should be set, the cheese melted and lightly golden, and the center should no longer ripple like liquid when the dish is gently nudged. Insert a food thermometer into the center without touching the bottom of the dish; it must reach at least 160°F. Remove promptly once the center is set and reaches that temperature to limit overcooking.
- Let the casserole rest for 10 minutes, then cut into six portions and serve warm.
Notes
Equipment: 9-inch square baking dish, approximately 2 inches deep; Saucepan with steamer basket and lid; Colander; Clean kitchen towel or paper towels; Large mixing bowl; Whisk; Measuring cups and spoons; Instant-read food thermometer
Allow about 5 minutes to steam the broccoli and 35–45 minutes to bake; the timing estimate uses a 40-minute bake. Oven preheating and broccoli cooling overlap with preparation. The final 10-minute rest is included in additional time.
For advance preparation, steam and drain the broccoli up to 1 day ahead. Cool promptly in a shallow container, refrigerate at 40°F or below and blot dry again before assembly. Mix the eggs and assemble just before baking; cold broccoli may lengthen the baking time.
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Do not leave the casserole out until completely cool. Keep at 40°F or below and use within 3–4 days.
Freeze cooled individual portions in airtight containers at 0°F or below for best quality within 2–3 months. Thaw overnight in the refrigerator; the egg texture may become slightly firmer after freezing.
Reheat portions covered in a 350°F oven or in the microwave until a food thermometer reads 165°F throughout.
Use a food thermometer to verify a minimum center temperature of 160°F for this meatless egg casserole. Surface browning alone does not establish doneness.
Wash hands, utensils and work surfaces after contact with raw eggs. Do not taste the uncooked filling.