A delicious breakfast egg casserole with broccoli, bacon, and cheddar cheese. Great breakfast for a large family or convenient meal prep!
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Welcome to My Kitchen Serenity! Thanks for visiting my blog. 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.
Some breakfast casseroles contain hash browns or croissants. 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. A breakfast casserole can be as healthy or unhealthy as one desires.
Do you love avocados? Try my Baked Egg in an Avocado, topped with bacon and cheese. Another easy, delicious breakfast idea!
If you’re looking for a low carb, healthy, and/or delicious breakfast casserole, this is the place! Let’s dig into this beautiful, scrumptious breakfast casserole!
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!
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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 (I prefer sharp cheddar for this recipe).
Thick-cut bacon, cooked and crumbled – nitrate-free, please.
Large eggs – buy from your local farmer if possible. Fresh farm eggs taste the best!
Heavy cream – leftover cream can be poured into an ice cube tray and frozen for later use.
Onion powder
Garlic powder
Dried thyme
Dried oregano
Sea salt and black pepper, to taste
Fresh parsley, for garnish
Variations
Use ground sausage instead of bacon.
Add a few sliced mushrooms.
Top with a dollop of sour cream or salsa.
Some sliced jalapenos for a little kick!
Instructions
STEP 1: Pre-heat oven to 350°F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
STEP 2: Steam the broccoli florets according to the package directions. 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.
STEP 3: Spread steamed broccoli in prepared casserole dish. Top with shredded cheese and cooked crumbled bacon and set aside.
STEP 4: 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. Let cool 10 minutes before serving. Sprinkle with fresh parsley.
Broccoli Bacon Egg Casserole
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 cups broccoli florets, frozen steam in the bag
- 3 Tbsp water
- 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. 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:
Baked Egg in Avocado with Bacon and Cheese
Buffalo Chicken and Bacon Wraps
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.
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 ever have any questions, feel free to send me an email at
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.