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!
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.
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!
(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
Yes, I don't see why not. Reduce the cooking time!
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!
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.
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Low-carb Breakfast Casserole
- 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
- 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.
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.
Delicious! I also added a green onion and a slice of chopped roma tomato. I used half n half instead of heavy cream too...
Thank you, Tamara! I'm so happy you enjoyed this recipe. I love the addition of green onion and tomato! Yummy 🙂
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!!
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.
loved this recipe— question: how long would you recommend this could stay in the fridge for?
Hi Lala! I'm glad you liked the recipe! Store leftovers, covered, in the refrigerator for no more than 2 days.
Hello! This looks delish. I'm wondering -- could it be made with cauliflower instead of broccoli ?
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!