Broccoli Cheese Breakfast Casserole

Broccoli Cheese Breakfast Casserole is a classic combination of ingredients that always tastes great for a low-carb breakfast! And this will be a hit with everyone who likes broccoli and cheese.

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Everyone knows green vegetables are healthy, and I have a whole recipe category for broccoli so you can tell it’s one of my favorite green veggies And even though there are endless options for Low-Carb Breakfast Casseroles on this blog, this easy Broccoli Cheese Breakfast Casserole is still one of the low-carb breakfast casseroles I make most.

This recipe was adapted from a much-loved broccoli and cheese casserole my Grandma Denny used to make. Grandma’s version was a richer dish 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 broccoli and cheese breakfast casserole that made 8-12 servings, but now I’m much more likely to make the smaller version you see here.

I love to eat this with a dollop of sour cream, and if you like the idea of an all-in-one breakfast dish, this recipe is a great one to try out on the family. And this is such a classic breakfast idea that I think it just might become one of your favorites as well.

What ingredients do you need for this recipe?

• eggs
• cream, half and half, or milk
• Spike Seasoning (affiliate link), or use any all-purpose seasoning that’s good with eggs.
• fresh ground black pepper
• broccoli florets
• grated Swiss cheese
• grated Mozzarella cheese
• grated sharp cheddar cheese

Can you use other types of cheese?

I’m partial to the three cheeses I use in the recipe, but you can substitute the same amount of any types of cheese that you prefer. And of course, use more cheese if you prefer!

Will the Broccoli Cheese Breakfast Casserole keep in the fridge?

Leftovers of Broccoli Cheese Breakfast Casserole will keep in the fridge for several days, and can be reheated in the microwave.

More About Breakfast Casseroles:

Before you make this you may want to look at my Low-Carb and Keto Breakfast Casseroles Master Recipe which has instructions for various sizes of pans and ingredient options for this type of breakfast casserole.

How to Make Broccoli Cheese Breakfast Casserole:

(This is just a summary of the steps; scroll down for complete printable recipe including nutritional information.)

1. Start by cutting broccoli into small flowerets, then blanch in boiling salted water for a few minutes and drain.
2. 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.
3. Sprinkle the cheese on top of the broccoli, trying to get an even layer so there is cheese all through the dish.
4. Mix together eggs, cream (milk, or half and half), and Spike Seasoning (affiliate link) and pour over the broccoli cheese mixture. I like to stir with a fork and make sure everything is evenly distributed. (Using the cream, milk, or half and half is probably optional; I don’t always use it these days.)
5. Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.
6. 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.
7. Serve hot, with sour cream to add at the table if desired.
8. This can be kept in the fridge and reheated for breakfast all week long!

More Low-Carb Breakfast Casseroles:

• Mushroom and Feta Breakfast Casserole ~ Kalyn’s Kitchen
• Roasted Green Pepper and Tomato Breakfast Casserole with Feta ~ Kalyn’s Kitchen
• Bobbi’s Egg Casserole with Cheese and Green Chiles ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 6 servings

Broccoli Cheese Breakfast Casserole

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Low-Carb Broccoli Cheese Breakfast Casserole is a classic breakfast casserole with eggs, broccoli, and three kinds of cheese!

Ingredients

• 12 eggs, beaten with a fork
• 2 T cream, half and half, or milk
• 1 tsp. Spike Seasoning (Or use any all-purpose seasoning that's good with eggs.)
• fresh ground black pepper to taste
• 3 cups broccoli florets
• 1/4 cup grated Swiss cheese
• 1/4 cup grated Mozzarella cheese
• 1/4 cup grated sharp cheddar cheese (see notes)

Instructions

1. 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.)
2. Cut broccoli into flowerets about 1 inch across.
3. 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.
4. While broccoli cools, break eggs into mixing bowl. Add milk or half and half, Spike Seasoning (affiliate link), and black pepper and beat eggs until ingredients are well combined.
5. Put the well-drained broccoli into casserole dish. Sprinkle cheeses over broccoli.
6. Pour eggs over broccoli-cheese, then use a fork to gently stir so that broccoli and cheeses are evenly distributed throughout the eggs.
7. Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.
8. Serve hot, with sour cream if desired.
9. This will keep in the fridge for several days and can be reheated in the microwave or in a hot frying pan.

Notes

You can read more here about Spike Seasoning if you're not familiar with it; use any all purpose seasoning mix you have. You can use 3/4 cup of any cheese, and use more cheese if you prefer! Sometimes I skip adding the cream, half and half, or milk, your choice on that!

This recipe was created by Kalyn, with memories of Grandma Denny's Broccoli Cheese Casserole. You can find the original version that makes 8-12 servings here.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 389mgSodium: 521mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

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