Kalyn's Kitchen

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 anyone who likes broccoli and cheese.

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

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 often.

It’s 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’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!

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. Leftovers of Broccoli Cheese Breakfast Casserole will keep in the fridge for several days, and can be reheated in the microwave, and this is a classic breakfast idea that I think 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

Broccoli Cheese Breakfast Casserole process shots collage

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!

Low-Carb Broccoli Cheese Breakfast Casserole thumbnail photo

More Low-Carb Breakfast Casseroles:

Low-Carb Mushroom and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Crock-Pot Mexican Breakfast Casserole ~ Sugar-Free Mom
Roasted Green Pepper and Tomato Breakfast Casserole with Feta ~ Kalyn’s Kitchen
Low-Carb Spaghetti Squash Breakfast Casserole ~ All Day I Dream About Food
Bobbi’s Low-Carb Breakfast Casserole with Cheese and Green Chiles ~ Kalyn’s Kitchen
Zucchini, Egg, and Goat Cheese Breakfast Casserole ~ The Perfect Pantry

Weekend Food Prep:

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

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.

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

Broccoli Cheese Breakfast Casserole

Yield 6 servings
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!


  • 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)


  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.


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:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Breakfast Recipes to 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.

Pinterest image of Broccoli Cheese Breakfast Casserole

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    99 Comments on “Broccoli Cheese Breakfast Casserole”

  1. 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.

  2. so good

  3. 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.

  4. 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?

  5. 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.

  6. Can this be made with just egg whites? If so, should I double up?

  7. 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!

  8. 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.

  9. Looks good Kalyn, and I have lots of broccoli waiting to be eaten here.

  10. this looks divine, Kalyn. Thanks. Am definitely doing this for a weekend breakfast.

  11. A breakfast to look forward to waking up for!

  12. Can you guess what we’ll be having for breakfast in the AM?
    This looks just divine Kalyn.

  13. 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!

  14. 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 fr my regular meals?

  15. Kalyn, how funny. I made something very similar yesterday for our picnic! I use cauliflower instead of brocoli though. Very nice!

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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!