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 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!

  2. 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.

  3. Hi Kalyn!

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

  4. Yes, 1 T = 1 tablespoon.

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

  6. 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.)

  7. 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

  8. 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.

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

  10. Rachel, exactly! Hope you enjoy it.

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

  12. 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.

  13. 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?

  14. 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!

  15. 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!

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

  17. 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!

  18. 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.

  19. 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?

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