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Kalyn's Kitchen

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 Breakfast Recipes 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!


  • 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


  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.


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

  1. 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.

  2. Pingback: Cheesy Broccoli Rice Casserole - melissassouthernstylekitchen.com

  3. Pingback: Cheesy Overnight Hashbrown Breakfast Casserole - The Food Charlatan

  4. 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.

  5. 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. 🙂

  6. Looks like great recipes for people watching their calorie intake.

  7. This is the breakfast I could eat every day!

  8. 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 !

  9. 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.

  10. 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.

  11. Have you tried this with egg beaters? (I’m trying to be completely lazy (save time) and not have to whisk the eggs.

  12. 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!

  13. 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.

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

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

  16. 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!

  17. 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.

  18. 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.

  19. 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?

  20. 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.)

  21. 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!

  22. 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.

  23. Hi Kalyn!

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

  24. Yes, 1 T = 1 tablespoon.

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

  26. 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.)

  27. 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

  28. 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.

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

  30. Rachel, exactly! Hope you enjoy it.

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