Broccoli Breakfast Casserole with Bacon and Cheese
I love making these breakfast casseroles because they’re quick to whip up when you’ve got a large family to feed. Also, when you mix in broccoli with bacon and cheese, no one is going to complain about eating their veggies. This is also an excellent weeknight dinner option when you’re in the mood to serve breakfast for dinner.
Broccoli Breakfast Casserole with Bacon and Cheese
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For those looking for a lower-carb option, this casserole ticks all the right boxes. It has 5 grams of carbs and 15 grams of protein.
As with most casserole recipes, you can easily swap out the bacon, veggies and even the type of cheese for your favorite variety. Use whatever leftover meats you may have on hand such as turkey or chicken or even steak and burgers. Add in some peppers if you wish and some parmesan cheese. Really, your options are only limited by what you have available in your refrigerator. Of course, if you do swap ingredients, then of course the nutrition information I’ve provided won’t be 100% accurate.
Ingredients
- non-stick cooking spray
- 2 tablespoons olive oil extra virgin
- 3 cups broccoli florets
- 3 tablespoons 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 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- fresh parsley to garnish optional
Directions
- Preheat the oven to 350 F.
- Coat a 9×13 baking dish with non-stick cooking spray. Set aside.
- Heat the olive oil in a large non-stick sauté pan over medium heat.
- Add the broccoli and water and cook for 2-3 minutes, or until the broccoli softens slightly and turns bright green. Remove from heat.
- Transfer broccoli to the prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and set aside.
- Whisk the eggs with heavy cream, onion powder, garlic powder, thyme and oregano. Season the egg mixture 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 the oven. Let cool for 10 minutes before slicing.
- Sprinkle with fresh parsley and serve immediately. Enjoy!
Broccoli Breakfast Casserole with Bacon and Cheese
Equipment
Ingredients
- non-stick cooking spray
- 2 tablespoons olive oil extra virgin
- 3 cups broccoli florets
- 3 tablespoons water
- 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
- salt and pepper to taste
- fresh parsley to garnish optional
Instructions
- Pre-heat oven to 350 F.
- Coat a 9×13 baking dish with non-stick cooking spray. Set aside.
- Heat the olive oil in a large non-stick sauté pan over medium heat.
- Add the broccoli and water and cook for 2-3 minutes, or until the broccoli softens slightly and turns bright green. Remove from heat.
- Transfer broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and set aside.
- Whisk the eggs with heavy cream, onion powder, garlic powder, thyme and oregano. Season the egg mixture 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. Let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately. Enjoy!