Keto Broccoli 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. If you don’t, they freeze well so you can skip breakfast prep tomorrow and the day after.

This keto broccoli casserole recipe is similar to my breakfast quiche that uses spinach and sausages. I love the taste of broccoli in this casserole and I love that my kid eats it up without blinking an eye.

Egg casseroles are a great way to stuff more veggies into your kid’s diet.

New to the keto diet? Start here! This will help you to figure out how to stick to this diet and make it a lifestyle for you.

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. Try my loaded keto cauliflower casserole recipe for a dinner side dish.

Keto Broccoli Casserole

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Keto Broccoli Casserole with Bacon and Cheese

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A great make-ahead breakfast option on the keto diet.

Print

Ingredients

• non-stick cooking spray
• 2 tbsp olive oil extra virgin
• 3 cups broccoli florets
• 3 tbsp 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 tsp onion powder
• ½ tsp garlic powder
• ¼ tsp dried thyme
• ½ tsp dried oregano
• salt and pepper to taste
• fresh parsley to garnish, optional

Instructions

Pre-heat oven to 350°F and spray an 8” x 8” casserole 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 just until the broccoli softens slightly and turns bright green.

Remove from heat and 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 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. Enjoy!

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 238

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