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 and it only has 4 net carbs per serving.
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Everyone knows green vegetables are nutritious, 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 that I make over and over.
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.
And when I decided to adapt my grandma’s casserole into a lower-carb version, the original version or this recipe was 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete 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 cheeses for this recipe?
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 enjoy. 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 Breakfast Casserole 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 only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.
- 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.)
- Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.
- 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.
- Serve hot, with sour cream to add at the table if desired.
- This can be kept in the fridge and reheated for breakfast all week long!
More Low-Carb Breakfast Casseroles:
- Mushroom and Feta Breakfast Casserole
- Vegetable Egg Bake with Peppers, Tomatoes, and Feta
- Bobbi’s Egg Casserole with Cheese and Green Chiles
Weekend Food Prep:
This recipe for a breakfast casserole with broccoli and cheese 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!
Broccoli Cheese Breakfast Casserole
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
- 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 (affiliate link), and black pepper and beat eggs until ingredients are well combined.
- Put the well-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.
- Serve hot, with sour cream if desired.
- 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
6Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This breakfast casserole with broccoli and cheese would be perfect for any low-carb, Keto 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.
Historical Notes for this Recipe:
The Broccoli Cheese Breakfast Casserole was first posted in 2007, and I’ve made it so many times since then! The recipe was last updated with more information in 2024.
107 Comments on “Broccoli Cheese Breakfast Casserole”
Would like new daily healthy recipes weekly into my e-mail because of my health issues , thx LEWIS
I see that you signed up on the form, I hope you will enjoy the recipes.
This is great. I added a little ham, onion, and garlic. No swiss so subbed parm with mozz and cheddar. No spike seasoning so subbed herbs de Provence and a little parsley. Halved recipe and also added a little baking powder for a little lift. Very good.
Glad you enjoyed it!
Great recipe! I made it the night before…. only used mozzarella nd seasoned appropriately. So yummy
Thanks, so glad you enjoyed!
confused it says a serving of the broccoli cheese breakfast casserole has 521 grand of carbs??? that’s impossible
You are reading it wrong. The amount is after the label:
Carbohydrates: 7gFiber: 3g
I wish I could change the spacing so it was more clear but I can’t!
Love this dish! Easy, quick and scrumptious. I made it for 13 and only added a bit more broccoli and used the “shredded” Mozzarella/Cheddar Cheese. THANK YOU! 🙂
Glad to hear you enjoyed it!
How much milk do you use?
So sorry! Looks like that got skipped when I copied the recipe over. I use 2 tablespoons cream, half and half, or milk, but it’s definitely optional. Using it will just make the egg mixture a bit more creamy.
Followed your recipe and it’s in my toaster oven right now. Can’t wait for it to be done. I separated it into three dishes. Added some bacon to it and a little more cheese. This is like a crustless quiche.
Hope you enjoy Donna; the variations are endless!
Thanks a million for reminding me that eggs have so many different ways to be tasty and nutritious. I used a smaller dish, halved the recipe and added a bit of diced sauteed canadian bacon and it’s in my toaster oven right now getting ready for breakfast tomorrow.
You write my favorite food blog.
Thanks, so glad you are enjoying the recipes!
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I went to my Yummly account but could not find the nutrition info
Yes, it appears to be missing. I don’t know why that happens sometimes in Yummly (and sometimes their information is definitely not accurate.) I just recommend Yummly as a slightly easier alternative than entering the recipe into the nutrition analyzer, but you can always use that method.
Great recipe, thank you! I made it a few days ago exactly as stated and then this morning I made it again and added sautéed onions and cooked bacon pieces into the mix. My family loves it and it’s a new staple breakfast for us now. 🙂
Glad you enjoyed it, I like the sound of the version with bacon and onions too.
Looks like great recipes for people watching their calorie intake.
I don’t count calories, but I know most of my recipes are low in carbs.
This is the breakfast I could eat every day!
Lydia, I love it too!
Good morning ..this looks yummy !! What other veges can be used to replace the broccoli ?? A family member does not care for broccoli ( more for me ..LOL…) and does like spinach ..any suggestions on using fresh vs frozen and well drained spinach?? If I add chopped roasted red peppers and /or mushrooms do I need to add another egg or adjust cooking times ?? THanks so so much !
This kind of casserole can be made with most any veggie combination. Veggies need to be briefly blanched or sauteed, depending on the vegetable, and as you said, they must be well drained. You might want to read Basic Instructions for Low-Carb Breakfast Casseroles for tips about other ingredients and amounts.
I often make similar egg/cheese/vegetable dishes-they are good and you can put a lot of veggies in them.
However, now I live alone and one of these is way too big. Is it ok to freeze them? Do egg dishes freeze well?
I used to freeze them, but the quality is definitely lower when it’s been frozen. It will keep in the fridge for at least a week (probably more) and can be reheated, so that’s an option.
Hi Katlyn,
I’m new to your blog and site. Do any of your recipes have the breakdown of carbs, calories, fat, etc.?
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
Have you tried this with egg beaters? (I’m trying to be completely lazy (save time) and not have to whisk the eggs.
I haven’t made this with egg beaters, but I’m pretty sure it will work fine.
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!
Thanks Colleen; so glad you have enjoyed it!
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.
Lydia, it's such a great combination!
Hi Kalyn, would this be a good recipe to try in my new crock pot 9×13 casserole slow cooker?
Yes, I think this recipe would work in the casserole crock-pot. I would compare with this recipe to compare amounts and cooking time; the recipe might need to be adjusted just a little.
Looks like a really great thing for breakfast! And so easy to modify adding whatever is left in a fridge.
Thanks, and definitely lots of ways to improvise with this recipe!
Hi Kalyn!
I love your blog and love all of the breakfast casserole ideas!:) I'm a serious foodie and these look great.
I've got 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 I also mention I have a newborn?!;-) with out some previous evening prep! Thank you.
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!
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.
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?
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.)
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!
RachelG
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.
Hi Kalyn!
Can this be doubled for a larger crowd? And can it be made/prepped ahead of time?
Yes, 1 T = 1 tablespoon.
Hello Kalyn,
What does 1T of cream stand for ? is it 1 tablespoon.. Thanks,
Lisa
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.)
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
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.
Can this be prepared the night before and baked in the morning? We're having company over tomorrow. Thank you!
Rachel, exactly! Hope you enjoy it.
This sounds great – sort of like a baked frittata.
I'm not sure I would call it a "crust" but it does have a browned edge on the bottom and cuts in clean pieces. Hope you enjoy it.
I have tried a few of your recipes and LOVE them! I wanted to make this broccoli/cheese casserole, but I was going to put it in a pie dish so it's more like a crustless quiche. My question…. does it form a bit of a crust on the bottom? Does this cut in clean pieces?
Nicole, Spike is a pretty unique blend of seasonings, but I think any type of seasoning salt blend that you like the taste of will kick this up a bit!
I made this during my first week of South Beach, and it was very delicious. I did not have Spike seasoning, which I think would've given it a little more flavor (it was slightly bland the way I made it). I'm going to go read your posts on Spike Seasoning and see if I can get some ideas on how to either buy it or add spices that are similar!
Yes, I think all those ideas sound good. Hope you enjoy!
I think I'll chop up the broccoli so my daughter can't just eat around it! Maybe I'll try to make these in a muffin tin, for quick re-heatable on-the-go breakfasts!
I think it would taste great with some bacon chopped up in it too! Green onions would probably add a nice flavor as well.
Now off to the store!
Kim, good catch! You're right and I have edited the recipe. The pan doesn't have to be the exact size for this recipe, but use one that's close.
Kalyn, in the photo portion above, you mention using a 7.25 X 11.25 inch pan. However, the recipe itself says 10 x 14 for both the 6-serving and 8- to 12-serving versions. I assume I would need the smaller pan size if I were making the version that serves 6?
So glad your family enjoyed it so much! This is one of my very favorites of all the breakfast casserole variations I've made.
Hi Kalyn
Made your Breakfast Casserole yesterday & was delighted with the results. My husband has had bad experience with quiche in the past, but it was a winner with him, too!
I used your basic recipe, but added sauteed yellow onion and garlic to the broccoli, cheese and (turkey) bacon base. I added a side of salsa to mine, too, for a very pleasing kick.
The dish was supposed to last us several days. I made the 9 x 13 recipe yesterday. Our son had the last piece this morning.
Will definitely make this again!
Stacie, so glad you're enjoying it. This is one of my favorites.
Thanks so much for this recipe! I am really struggling with phase 1 breakfast: eggs & meat without bread. I can do either with bread, a little nauseated without it. But this casserole is wonderful!
Jenna yes, 1 T means one tablespoon. The milk or half and half is probably optional too, but I usually add a bit to the eggs.
made this today! so delicious. family enjoyed it.
can you please clarify what
"1 T milk or half and half" means?
I assumed T meant teaspoon? but i added way too much milk in mine 🙁 maybe about half a cup!
Thanks for your help.
Liz, so glad you enjoyed it!
HI Kalyn! I've been a big fan of your site for a while now – thanks for your hard work. I recently tried making this casserole and it is just delicious. I couldn't believe it but it truly taste great left over as well! Thanks! Liz
I've never tried freezing the breakfast casserole raw, not sure how that would work.
You can freeze the cooked egg casseroles, but they stay good in the fridge for at least a week, so these days I rarely freeze them. Freezing does make them a little more watery.
LOVE LOVE LOVE your blog thanks so much. Looking forward to trying many of your recipes. A question about freezing the broccoli, egg and cheese breakfast casserole. Do you cook it then freeze it or freeze it raw? It would be great to cook it and freeze it. Thanks in advance DEB~
Hi Kalyn, Love this recipe. I added a chopped red pepper and used feta cheese and some parmesan instead of the shredded cheese. Next time I'm going to add some chopped ham. My hubby has been eating for lunch. Reheats nicely and is hearty.
Thanks for recipe! I made it last night. I tweaked it a bit by not boiling the broc first. I also added red pepper and green onions. Super yummy and very filling!
This is amazing! Thank you so much for posting it.
Becca, I'm so glad you liked it. Will your kids eat this kind of thing (I'm guessing not.) I love this with sour cream!
made this last night and ryan and i loved it! i used season salt instead of spike (not a big fan of spike). it was so yummy!
This casserole looks and sounds so delicious. I can not wait to make it for my family of 7! I am always looking for nutritional dishes to make for the family!! I love broccoli and cheese!
Thank you and take care,
Shannon
Fabulous!!!!
I think this is by far my favorite of all your breakfast casseroles! Broccoli, cheese and eggs are just such a winning combination!
Hi Kalyn, Thanks for this recipe! Been trying to add more warm breakfasts into my routine so that my TCM practitioner can stop going on and on about how detrimental cold breakfast is. At only 25 minutes, I can easily pop this in the oven and then get ready for the day and enjoy afterward. Thanks!
This is a great Brunch dish. I like the use of the low fat cheeses!
Catherine, enter “sour cream” into the google search bar in the upper left and you will get every recipe that has sour cream as an ingredient.
I use it a lot on eggs, as in this recipe, and it’s also great with cucumbers, as a salad seasoned with dill.
Hi, I need some help here. I have a small bottle of Thickened Cream (300ml) and Sour Cream (300g). I have no idea how to use them in cooking. I guess I can use the Thickened Cream for indian food as thick curry sauce. But how about Sour Cream? If you can point me to few recipes will be really great! Thanks.
so good
Kelly, I think the variations are endless. Canadian bacon would be great. I think mushrooms would taste good with this too. There are quite a few other breakfast casseroles in the Eggs and Breakfast Dishes section of the recipe archives too, if you want to check them out.
Hi Kalyn!
I have been eating this casserole for a week now for breakfast, and I just made it again for this coming week. This time, I added some green pepper and red onion to give it a little more flavor. I will let you know if it tastes better or worse with these added ingredients. Do you think Canadian bacon cut into chunks would be good in it as well?
Becca, I haven’t ever cooked anything with just egg whites, but I’d assume you would need twice as many eggs. Let us know how it turns out if you try it.
Can this be made with just egg whites? If so, should I double up?
SuzyQ, I use light sour cream because the fat free type usually has sugar added. Check the sugar content on the carton.
Pesto mixed with the sour cream sounds delicious!
I have been trying to do South Beach for several months and I’m always looking for new recipes and this one fits the bill perfect for breakfast. I’m thinking this would be really good served with the fat free sour cream mixed with a tiny bit of fresh pesto sauce.
Thank you for all of your encouragement to all of us on South Beach, I can hardly wait to try many other of your recipes.
Looks good Kalyn, and I have lots of broccoli waiting to be eaten here.
this looks divine, Kalyn. Thanks. Am definitely doing this for a weekend breakfast.
Ahhhhh. you call casserole what we call tart here. It looks divine and I make these quite often, so will definitely give your a try. Have I ever said what an indispensable resource your blog has become for my regular meals?
A breakfast to look forward to waking up for!
Can you guess what we’ll be having for breakfast in the AM?
This looks just divine Kalyn.
Paula, thanks, and I hope you like it.
Anh, that’s fun. I’m always happy to be thinking like you, since your food always looks great.
Mallika, thanks so much for letting me know that. Comments like that just make my day!
Kalyn, how funny. I made something very similar yesterday for our picnic! I use cauliflower instead of brocoli though. Very nice!
Ooooh, this looks so good! I usually see recipes that call for spinach, so this was a delightful change … and I have some broccoli in the fridge now just waiting to be used!
Lulu, kids who like broccoli will definitely like it. I do think broccoli is kind of a mixed bag with kids though, so I’d check on that part!
This looks kid-friendly to me?
I’m supposed to cook a few meals for a week-long family vacation with my parents, sister and brother-in-law, and (gulp!) nieces in the 5-10 year old range.
I want to make stuff the girls will like so that they will love me 😉 but it needs to be healthy so that their mom (my sister) doesn’t have a cow, and it needs to be sophisticated enough for the adults, including ME!
Anyway, this looks promising. Can anybody with kids tell me if little girls will eat this? Thanks!
HI RR,
You can freeze it, but if you’re eating it within a week or so it’s fine just to keep in the refrigerator, then microwave each day for a minute or two.
Hi Kalyn, I read your blog all the time! I tried this recipe last night and ate it this morning. It turned out good for my first casserole! I made it into 3rds because I would be the only one eating, but something felt like it was missing? Who knows! I wanted to ask you if I should freeze it, or just put it in the refrigerator? I work in the morning and made it so I could just take that with me every day. Thank you for all your fun recipes!