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Kalyn's Kitchen

Low-Carb Broccoli Cheese Breakfast Casserole

Low-Carb Broccoli Cheese Breakfast Casserole is a classic combination that always tastes great! And this is a breakfast idea that 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 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 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 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 process shots collage

How to Make Low-Carb 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.

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

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 ~ 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

Low-Carb 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Broccoli Cheese Breakfast Casserole thumbnail photo

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.

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    97 Comments on “Low-Carb Broccoli Cheese Breakfast Casserole”

  1. 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!

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

  3. 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!

  4. 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.

  5. 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.

  6. Liz, so glad you enjoyed it!

  7. 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

  8. 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.

  9. 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~

  10. 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.

  11. 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!

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

  13. 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!

  14. 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!

  15. 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,

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

  17. 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!

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

  19. 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.