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Low-Carb Broccoli Cheese Breakfast Casserole

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

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

March is the month to feature green foods, and I have a whole recipe category for broccoli so you can tell it’s one of my favorite green foods! And even though there are endless options for Low-Carb Breakfast Casseroles on this blog, this easy Low-Carb Broccoli Cheese Breakfast Casserole is still one of the 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. I love to eat 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. Leftovers of Low-Carb 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 might also become one of your favorites as well.

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!

More Low-Carb Breakfast Casserole Recipes:

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 and Oregano ~ Kalyn’s Kitchen
Low-Carb Spaghetti Squash Breakfast Casserole ~ All Day I Dream About Food
Bobbi’s Low-Carb Breakfast Casserole with Egg, 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

This is a classic breakfast casserole with eggs, broccoli, and three kinds of cheese!

Ingredients:

  • 12 eggs, beaten with a fork
  • 2 T milk or half and half (probably optional)
  • 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
  • (You can also use 3/4 cup of any grated cheese that you prefer.)
  • Optional: sour cream for serving

Directions:

  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, 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.

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.

All images and text ©

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 this nutrition analyzer, 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.

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

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89 comments on “Low-Carb Broccoli Cheese Breakfast Casserole”

  1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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!

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

  7. 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?

  8. 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!

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

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

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

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

  13. 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.

  14. 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!

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

  16. 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.

  17. 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?

  18. 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.

  19. so good

  20. 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.

  21. 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.

  22. This is a great Brunch dish. I like the use of the low fat cheeses!

  23. 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!

  24. I think this is by far my favorite of all your breakfast casseroles! Broccoli, cheese and eggs are just such a winning combination!

  25. 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

  26. 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!

  27. 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!

  28. This is amazing! Thank you so much for posting it.

  29. 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!

  30. 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.

  31. 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~

  32. 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.

  33. 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

  34. Liz, so glad you enjoyed it!

  35. 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.

  36. 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.

  37. 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!

  38. Stacie, so glad you're enjoying it. This is one of my favorites.

  39. 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!

  40. So glad your family enjoyed it so much! This is one of my very favorites of all the breakfast casserole variations I've made.

  41. 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?

  42. 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.

  43. 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!

  44. Yes, I think all those ideas sound good. Hope you enjoy!

  45. 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!

  46. 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!

  47. 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?

  48. 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.

  49. This sounds great – sort of like a baked frittata.

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