A delicious breakfast egg casserole loaded with eggs, broccoli, bacon, and cheddar cheese. It takes just a few minutes to put together so you and your family can enjoy a great breakfast or brunch. You’ll love the convenient meal prep, too!
Quick Notes: This post was originally published in 2019. It was updated in 2021 with fabulous new photos. This post contains affiliate links. Please read my disclosure statement for more details.
Welcome to My Kitchen Serenity! Breakfast casseroles have been around for a long time. They’re an easy breakfast for a crowd, easy to make, and easy to serve! There are a ton of variations, too. This delicious broccoli bacon egg casserole is ready to eat in under 30 minutes!
Why We Love This
Versatile. Some breakfast casseroles contain hash browns or croissants (no bread in this one). Some contain ham, sausage, or bacon as wells as all types of vegetables. But most of them contain eggs & cheese, and these are considered the main ingredients. Broccoli for breakfast, yes ma’am!
Do you love avocados? Try my Baked Egg in an Avocado, topped with bacon and cheese. Another easy healthy breakfast idea!
Watching Carbs. If you’re looking for a low carb, keto, delicious breakfast casserole, this is the place! Since there is no bread in this casserole, feel free to dig in! Only 2 carbs per serving! Nutritional information is located in the recipe card.
Quick and Easy. This egg casserole recipe is an easy low carb breakfast at 2 net carbs per serving. Even the non-low carb members of your family will enjoy this breakfast. We love the combination of broccoli, bacon, and cheese in a casserole baked in the oven. This recipe makes 6 servings. It’s also a wonderful keto and gluten-free breakfast. Hint: we’ve eaten it for supper, too!
Ingredients
Extra virgin olive oil – (only needed if using fresh broccoli).
Broccoli florets – use the frozen broccoli florets that steam in the bag.
Sharp cheddar or Colby Jack cheese, shredded – sharp cheddar really adds great flavor.
Bacon – thick-cut bacon, cooked and crumbled – nitrate-free, please.
Large eggs – if you can, buy from your local farmer. Fresh farm eggs taste the best!
Heavy cream – 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.
Substitutions and Add-ins
- Buy the cooked bacon if you’ll be short on time.
- Use ground sausage or ground turkey instead of bacon.
- Add a few sliced mushrooms.
- Top with a dollop of sour cream or salsa.
- Throw in some sliced jalapenos for a little kick!
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.
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. 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.
Spread steamed broccoli in the prepared casserole dish. Top with shredded cheese and cooked crumbled bacon and set aside.
Whisk the eggs with 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
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.
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Broccoli Bacon Egg Casserole
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
- 1/2 cup heavy cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- Sea salt and black pepper, to taste
- Fresh parsley, for garnish
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
Nutrition
Nutritional Information: HappyForks.com
If you try this recipe, let me know! Leave me a comment, I’d love to hear from you!
Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:
Skillet Chicken Thighs over Cauliflower Rice
Notes: Different brands will vary on the net carbs so keep that in mind. For the most part, they should be fairly close. Use a site like MyFitnessPal.com or happyforks.com to figure out this information based on the brands or ingredients you used.
Now the legal stuff (because my mama didn’t raise a fool): Please note that I am not a medical or nutritional professional. I am simply sharing my personal favorite recipes on this blog. Please consult with your physician before starting any diet or exercise program. I provide net carb information for my low carb recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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.