Description
Egg Casserole with Broccoli and Bacon is a savory, protein-packed breakfast dish made with fluffy eggs, crispy bacon, tender broccoli, and melty cheese. It’s low-carb, naturally gluten-free, and easy to prepare ahead of time for meal prep or family brunches.
Ingredients
Units
Scale
- 8 large eggs
- 1/2 cup milk (or heavy cream for a richer version)
- 1 1/2 cups cooked broccoli florets (fresh or thawed frozen)
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch casserole dish
- In a skillet or microwave, lightly steam broccoli until just tender. Drain well
- In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper
- Stir in broccoli, bacon, and cheeses
- Pour mixture into the prepared baking dish and spread evenly
- Bake for 30–35 minutes or until the center is set and top is lightly golden
- Let cool for 5 minutes before slicing. Garnish with green onions or parsley if desired
Notes
- Substitute turkey bacon or omit for a vegetarian version
- Great for meal prep: refrigerate leftovers and reheat throughout the week
- Add diced bell peppers or mushrooms for extra veggies
- Use dairy-free cheese and almond milk for a paleo or Whole30 option
Nutrition
- Calories: 380
- Sugar: 2g
- Sodium: 660mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 260mg
