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. 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 !

    • This kind of casserole can be made with most any veggie combination. Veggies need to be briefly blanched or sauteed, depending on the vegetable, and as you said, they must be well drained. You might want to read Basic Instructions for Low-Carb Breakfast Casseroles for tips about other ingredients and amounts.

  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?

    • Yes, I think this recipe would work in the casserole crock-pot. I would compare with this recipe to compare amounts and cooking time; the recipe might need to be adjusted just a little.

  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.)