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Low-Carb Broccoli Cheese Breakfast Casserole

Broccoli and cheese is a classic combination that tastes great in a low-carb breakfast casserole and this delicious breakfast casserole is meatless, low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet phase one! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Low-Carb Broccoli Cheese Breakfast Casserole Recipe found on KalynsKitchen.com

For years now I’ve been making Low-Carb Breakfast Casseroles with eggs, veggies, cheese, and sometimes meat, but this Low-Carb Broccoli Cheese Breakfast Casserole is still one of the breakfast casseroles I make most often. It’s adapted from a much-loved casserole my Grandma Denny used to make. Grandma’s version was a richer casserole with more cheese, mayo, and cracker crumbs, but the idea of a casserole with broccoli, cheese, and eggs is still a keeper.

The original version of this recipe made a huge casserole, but now I’m much more likely to make a smaller version. This post has the recipe for the smaller version you see here but after that I’ll include the larger version for those with the original recipe bookmarked. I love this with a squeeze of sour cream, and if you like the idea of an all-in-one breakfast dish, this recipe is a great one to try.

Of course this is a great dish for Meatless Monday, and if you click that link you’ll see the Recipes-by-Photo Index Page for Meatless Monday Recipes. For more Meatless Monday ideas from other blogs, check my Meatless Monday Recipes Pinterest Board.

(Low-Carb Broccoli Cheese Breakfast Casserole was updated with better photos, October 2015.)

Low-Carb Broccoli Cheese Breakfast Casserole Recipe found on KalynsKitchen.com
Start by cutting broccoli into small flowerets, then blanch in boiling salted water for a few minutes and drain. Layer the cooked broccoli in the bottom of a glass casserole dish that you’ve misted with olive oil or sprayed with non-stick spray. Sprinkle the cheese on top of the broccoli, trying to get an even layer so there is cheese all through the dish. 

Low-Carb Broccoli Cheese Breakfast Casserole Recipe found on KalynsKitchen.com

Mix together eggs, milk or half and half, and Spike Seasoning and pour over the broccoli cheese mixture. I like to take a fork and make sure everything is evenly distributed. When it’s done the casserole will puff up slightly, sometimes even above the edge of the pan, but after it sits for a few minutes it will sink back down.

Low-Carb Broccoli Cheese Breakfast Casserole Recipe found on KalynsKitchen.com
Serve hot, with little sour cream if desired. This can be kept in the fridge and reheated for breakfast all week long!

Low-Carb Broccoli Cheese Breakfast Casserole Recipe found on KalynsKitchen.com

And just for fun, here’s the previous photo of this recipe from 2010!

Broccoli Cheese Breakfast Casserole
(This smaller version makes 6 servings. Recipe created by Kalyn, with memories of Grandma Denny’s Broccoli Cheese Casserole.)

More About Breakfast Casseroles:
Before you make this you may wish to read Basic Instructions for Low-Carb Breakfast Casseroles which has instructions for various sizes of pans and ingredient options for this type of breakfast casserole.

12 eggs, beaten with a fork
1 T milk or half and half
1 tsp. Spike Seasoning
fresh ground black pepper to taste
3 cups broccoli flowerets
3/4 cup cheese, or slightly more if desired (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
Optional: serve with sour cream.


Preheat oven or toaster oven to 375 degrees. Spray a glass casserole dish with nonstick spray.  (I use 7.25 X 11.25 inch pan for this size, but it can be a little larger if you don’t have that size.)  Cut broccoli into flowerets about 1 inch across. Put broccoli into pot with enough water to cover and bring to a boil. As soon as the water boils and broccoli turns bright green (less than 5 minutes) immediately drain broccoli into colander.

While broccoli cools, break eggs into mixing bowl. Add milk or half and half, Spike seasoning, and black pepper and beat eggs until ingredients are well combined.

Put drained broccoli into casserole dish. Sprinkle cheeses over broccoli. Pour eggs over broccoli-cheese, then use a fork to gently stir so that broccoli and cheeses are evenly distributed throughout the eggs.

Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.

Broccoli Cheese Breakfast Casserole – Original Recipe for 8-12 servings
(Use a 10 X 14 inch casserole dish and cook for approximately 45 minutes for this size. All other directions would be the same.)
18 eggs
1/4 cup milk or half and half
2 tsp. Spike seasoning
fresh ground black pepper to taste
4-5 cups fresh broccoli flowerets
1/2 cup grated low-fat Swiss cheese
1/2 cup grated low-fat mozzarella cheese
1-2 cups grated low-fat grated sharp cheddar cheese

Click Here for Printer Friendly Recipe

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This breakfast casserole would be perfect for any low-carb or Low-Glycemic eating plan. For the South Beach Diet, low-fat cheese is recommended.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Breakfast Ideas You Might Like:
Slow Cooker Breakfast Recipes Photo Index Page ~ Slow Cooker from Scratch

Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta ~ Kalyn’s Kitchen

Ham and Cheese Low-Carb Breakfast Casserole ~ I Breathe I’m Hungry

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen

Low-Carb Broccoli Cheese Breakfast Casserole found on KalynsKitchen.com
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73 comments on “Low-Carb Broccoli Cheese Breakfast Casserole”

  1. Rachel, exactly! Hope you enjoy it.

  2. Can this be prepared the night before and baked in the morning? We're having company over tomorrow. Thank you!

  3. Tracy, I've never done it that way. Seems like the cooked broccoli would get soggy overnight in the fridge. I would probably cut up the broccoli the night before, then cook the broccoli and assemble the casserole to cook in the morning.

  4. Can I freeze this? I have a lot of eggs that I need to use up and think this would be something my family will enjoy. Should I cook it first and then freeze or freeze it uncooked?? Thanks! Jody

  5. Jody, it will freeze but when it thaws the eggs release some water and I don't think it's quite as good after it's been frozen. It will keep well in the fridge for at least a week after it's cooked, so I'd probably recommend just making a couple of batches and eating it a few times during the week. (If you do try freezing, it definitely needs to be cooked first.)

  6. Hello Kalyn,
    What does 1T of cream stand for ? is it 1 tablespoon.. Thanks,

  7. Yes, 1 T = 1 tablespoon.

  8. Hi Kalyn!

    Can this be doubled for a larger crowd? And can it be made/prepped ahead of time?

  9. This can definitely be doubled and cooked in two pans in the same oven. I haven't tried making it ahead (although I make and store in the fridge, and then microwave to heat all week.)

    If possible, I'd probably assemble the casseroles and keep in the fridge, and then cook right before you're serving them. Allow a few minutes extra for starting with cold ingredients. If that won't work, you could *probably* cook in advance, (slightly undercooking) and then heat in the oven, but I have never tried it that way so I can't say for sure.

  10. Hi Kalyn. I love your blog and recipes so much. I'm about to start SBD (again) and have been researching and gathering recipes for Phase 1. I'm thrown off a little by the pan size. I don't have the same size you use in the smaller recipe. I only have 9×13, 9×9 and 8×8 pans. Would this work in one of those or would you alter the recipe? I'll be the only one eating it so I wanted to make the smaller batch.

    Thanks for all you do!

  11. Rachel, glad you're enjoying the recipes. A pan that's 8"x8" would be very close to the size I used. (Whenever I'm in doubt I just do the math – length x width – and pick the one that's closest. And for this recipe if the pan is slightly larger or smaller it will just make the casserole slightly thinner or thicker.)

  12. If I wanted to use eggwhites(that's all I have), how do I need to modify the recipe so it's not overly soupy?

  13. Mindy, I'm guessing it will work but I can't say for sure since I've never tried it. Maybe increase the cheese just slightly.

  14. Hi Kaylyn!
    I love your blog and love all of the breakfast casserole ideas!:)I'm a serious foodie and these look great.
    I've got a gluten free and vegetarian family members.I'm in charge of Christmas brunch this year and this recipe looks great! Can I make any of your egg casseroles the night before (precooked) to cook in the a.m.? Christmas a.m. will too hectic for me to cook for 10plus people(did 8 also mention I have a newborn?!;-) with out some preivous evening prep! Thank you.

  15. Hi Ashley. That does sound like a hectic morning! What I think would work best is to do all the advance prep the night before (blanch the veggies, cook meats, grate cheese, beat eggs and keep in a container with a snap-on lid, etc. Then the next morning just assemble in the casserole dish and bake. Remember to add a little cooking time if the ingredients are still cold, or let them come to room temperture before you put it in the oven. Enjoy!

  16. Looks like a really great thing for breakfast! And so easy to modify adding whatever is left in a fridge.

  17. Hi Kalyn, would this be a good recipe to try in my new crock pot 9×13 casserole slow cooker?

  18. I make an almost identical version of this at least twice a month, sometimes for guests but most often for my husband and me as a low-carb dinner. The leftovers are easily microwaved for breakfast, too.

  19. I make this all the time! Especially, when I am trying hard to get back "on the beach". It is delsih. I love some of your other egg dishes, too. Breakfast, lunch or supper!

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