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    Home » Main Course » Low-Carb Breakfast Casserole

    Low-Carb Breakfast Casserole

    Published: May 25, 2022 by Anne Clark · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    A delicious low-carb breakfast casserole with broccoli, eggs, bacon, and cheddar cheese.  It takes just a few minutes to put together.  You'll love the convenient meal prep, too!

    This easy and delicious keto breakfast bake is ready to eat in under 30 minutes!  Leftovers are just as fabulous, too!

    one serving of breakfast casserole on brown plate with casserole dish in background.
    Jump to:
    • Why We Love This
    • Ingredients 
    • How to Make It
    • Substitutions and Add-ins
    • Frequently Asked Questions
    • Expert Tips
    • Storage and Shelf Life
    • Recipe
    • Comments

    Fluffy eggs, crisp bacon, lots of cheese, and steamed broccoli create the ultimate keto comfort food! Filling and satisfying, too!

    You can easily double the recipe and bake it in a 9 x 13 casserole dish.

    Why We Love This

    Listed below are just a few reasons to love this flavorful low-carb breakfast casserole!

    Versatile.  You can easily swap out the bacon with ground sausage or diced ham.  Swap out the broccoli with asparagus.

    Do you love avocados?  Try my Baked Egg in an Avocado, topped with bacon and cheese.  Another easy healthy breakfast idea!

    Watching Carbs.  At only 4 net carbs per serving, this keto breakfast casserole fits the bill!  

    Easy Meal Prep.  This recipe makes 6 servings.  Make it for supper and save the leftovers for breakfast the next day or two. 

    ingredients measured out in individual containers on counter top
    Lots of flavor goes into this delicious low-carb breakfast casserole!

    Ingredients 

    If you've never eaten broccoli for breakfast, you're in for a great surprise!  This low-carb breakfast casserole will not disappoint!

    Extra virgin olive oil - (only needed if using fresh broccoli).
    Broccoli florets - use the frozen broccoli florets that steam in the bag.
    Shredded cheddar cheese or Colby Jack cheese - sharp cheddar really adds great flavor. 
    Bacon - thick-cut bacon, cooked and crumbled (nitrate-free).
    Large eggs - Fresh farm eggs taste the best!
    Heavy cream - any leftover cream can be poured into an ice cube tray and frozen for later use.
    Pantry Seasonings - Onion powder, garlic powder, dried thyme, and dried oregano.
    Sea salt and black pepper - just a small sprinkle of each since the cheese and bacon contain salt.
    Fresh parsley - nice for garnish, but optional.

    How to Make It

    For the best results, follow the recipe card below!

    photo collage of recipe steps

    (1) Steam the broccoli florets according to the package directions.  Drain thoroughly. 

    (2) Spread steamed broccoli in the prepared baking dish. Top with shredded cheese and cooked crumbled bacon and set aside.

    (3) Pour the egg mixture over the broccoli, cheddar, and bacon 

    (4) Bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.  Let cool 10 minutes before serving. Sprinkle with fresh parsley.

    Substitutions and Add-ins

    • Buy the cooked bacon if you'll be short on time.
    • Use ground breakfast sausage or ground turkey instead of bacon.
    • Use cooked and drained spinach instead of broccoli.
    • Add a few sliced mushrooms.
    • Top with a dollop of sour cream or salsa.
    • Throw in some sliced jalapenos for a little kick!

    Frequently Asked Questions

    Can I bake this in a muffin pan for individual servings?

    Yes, I don't see why not. Reduce the cooking time!

    Can I make this the night before?

    Kinda. You can precook the bacon and broccoli the night before, but I would hold off putting it all together until the day you're going to bake it. Freshly cracked eggs are best for this recipe!

    Expert Tips

    Cook the bacon in the oven.  Why stand by the stove frying bacon in a pan when you can pop it in the oven (no turning required!).  Place bacon slices on a rimmed sheet pan.  Bake at 400°F to desired crispness (10-15 minutes).  Place cooked bacon on a paper towel to absorb excess grease.

    Got fresh broccoli?  If you already have fresh broccoli, cut it into small florets and cook in a saute pan with 2 tablespoons of extra virgin olive oil and 3 tablespoons of water; saute over medium-high heat for 2-3 minutes and turns bright green.  Drain the broccoli if there is any liquid remaining.

    Storage and Shelf Life

    Leftover low-carb casserole should be stored in an airtight container for up to 2 days.  This casserole also freezes very well! Freeze individual servings then when ready to eat, cook in the microwave at 50% power till thawed and warm.

    one serving of breakfast casserole on brown plate with casserole dish in background.
    Yes, this casserole is beautiful, filling, and tasty!

    Follow me on Pinterest, Instagram, or Facebook for delicious recipe ideas!

    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    Broccoli Bacon and Egg Breakfast Casserole sliced on white plate with parsley garnish

    Low-carb Breakfast Casserole

    A delicious breakfast egg casserole with broccoli, bacon, and cheddar cheese.   Great breakfast for a large family or convenient meal prep!
    3.67 from 3 votes
    Print Pin For Later Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 332kcal
    Author: Anne Clark | My Kitchen Serenity

    Ingredients

    • 3 cups broccoli florets, frozen steam in the bag
    • 1 cup sharp cheddar or Colby Jack cheese, shredded
    • 6 slices thick-cut bacon, cooked and crumbled
    • 4 large eggs
    • ½ cup heavy cream
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • Sea salt and black pepper, to taste
    • Fresh parsley, for garnish
    Prevent your screen from going dark

    Instructions

    • Pre-heat oven to 350°F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside. 
    • Steam the broccoli florets according to the package directions. Drain thoroughly. Chop into smaller pieces if desired. Alternatively, you could cook fresh broccoli florets in a saute pan with 2 tablespoons of extra virgin olive oil and 3 tablespoons of water; saute over medium-high heat for 2-3 minutes and turns bright green.
    • Spread steamed broccoli in prepared casserole dish. Top with shredded cheese and crumbled bacon and set aside.
    • Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.
    • Remove from oven and let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately.

    Notes

    Breakfast Casserole Recipe Variations: Use ground sausage instead of bacon. Add a few sliced mushrooms. Top with a dollop of sour cream or salsa. Add some sliced jalapenos for a little kick!
    Storing Leftovers: Store leftovers, covered, in the refrigerator for no more than 2 days.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 332kcal | Carbohydrates: 5g | Protein: 14g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 418mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 41mg | Calcium: 149mg | Iron: 1mg

    This recipe was originally published in 2019 and was updated in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Easy Garlic Honey Chicken Crock Pot Recipe
    Southern English Pea Salad »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Tamara

      November 16, 2019 at 1:22 pm

      5 stars
      Delicious! I also added a green onion and a slice of chopped roma tomato. I used half n half instead of heavy cream too...

      Reply
      • MyKitchenSerenity

        November 16, 2019 at 2:21 pm

        Thank you, Tamara! I'm so happy you enjoyed this recipe. I love the addition of green onion and tomato! Yummy 🙂

        Reply
    2. Lisa

      February 10, 2020 at 11:17 am

      Loved this recipe. I too added green onion because I needed to use it up! I'd love the nutrition information on this recipe; will definitely make this again!!

      Reply
      • MyKitchenSerenity

        February 10, 2020 at 2:13 pm

        Thank you for your comment, Lisa! I'm glad you liked the recipe. I've added the nutritional information to the recipe card. Thank you for that suggestion.

        Reply
    3. lala

      July 10, 2020 at 11:36 am

      loved this recipe— question: how long would you recommend this could stay in the fridge for?

      Reply
      • Anne Clark

        July 10, 2020 at 12:58 pm

        Hi Lala! I'm glad you liked the recipe! Store leftovers, covered, in the refrigerator for no more than 2 days.

        Reply
    4. Anne

      November 03, 2022 at 10:11 am

      Hello! This looks delish. I'm wondering -- could it be made with cauliflower instead of broccoli ?

      Reply
      • Anne Clark

        November 03, 2022 at 3:09 pm

        Hello, Anne! I have not tried this with cauliflower but I don't see why it would not work. Let me know if you try it and what you think!

        Reply
    3.67 from 3 votes (2 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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