Low-carb Breakfast Casserole

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

A delicious breakfast egg casserole with broccoli, bacon, and cheddar cheese. Great breakfast for a large family or convenient meal prep!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 332kcal

Author Anne Clark

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

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.

Nutrition