Today we have a keto friendly and super delicious breakfast casserole! It’s full of nourishing eggs and yummy broccoli. Oh… and cheese of course!
Casseroles are a household favorite around here. At least for this home chef!
Whipping up a quick casserole and being able to serve breakfast for the whole family out of one big dish, makes life so much easier!
Of course, I just wish there were left overs. My family loves this casserole so much they tear up the whole thing in one sitting.
This casserole serves 6 people, and is gluten-free and low carb, keto approved.
Contents
Ingredients
For the casserole you can either use fresh broccoli florets or frozen.
- 2 Tablespoons of coconut oil
- 3 cups of broccoli florets chopped small
- 3 Tablespoons of water
- 1 cup sharp cheddar, shredded (or cheese of choice)
- 6 slices thick-cut bacon, cooked crispy
- 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
- Non-stick cooking spray
Coconut oil is a fantastic oil to cook with while on the keto diet. It’s best to use organic, unrefined coconut oil, however I personally can’t stand the taste.
So I just sub mine out for the refined version, which has no taste at all! Perfect for cooking savory foods with.
Instructions
Start by preheating your oven to 350°F. Prepare a casserole dish (8″x8″) by spraying with non stick cooking spray and set aside.
Heat the coconut oil in large pan over medium-high heat. Add the broccoli florets and water and cook for 2-3 minutes, until the broccoli is soft and bright in color.
Removed the broccoli from the pan and place into the prepared casserole dish and spread out in a nice even layer.
Top the cooked broccoli with shredded cheese and crumbled bacon and set aside.
In a mixing bowl mix your eggs with the heavy cream and seasonings, including the salt and pepper.
You can top with any extra cheese at this time, or wait until the casserole has finished cooking and top it then.
Pour the seasoned egg mixture over the broccoli and bake for 15-20 minutes, or until the eggs have completey set and are a lighty golden brown on top.
Remove from the oven and let the casserole cool down for 10 minutes before serving.
Garnish with fresh parsley and serve.
Enjoy!
Keto Egg Casserole
This keto egg casserole is filled with broccoli, bacon and cheese and makes a wonderfully easy breakfast idea.
Ingredients
- 2 Tablespoons of coconut oil
- 3 cups of broccoli florets chopped small
- 3 Tablespoons of water
- 1 cup sharp cheddar, shredded (or cheese of choice)
- 6 slices thick-cut bacon, cooked crispy
- 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
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F. Prepare casserole dish (8"x 8") with non stick cooking spray and set aside.
- Heat coconut oil in large pan over medium-high heat.
- Add chopped broccoli florets and water and cook for 2-3 minutes, until the broccoli is soft and bright in color.
- Remove the broccoli from the pan and place into prepared casserole dish and spread out in even layer.
- Top cooked broccoli with shredded cheese and crumbled bacon and set aside.
- In a mixing bowl mix your eggs with the heavy cream and seasonings, plus salt and pepper to taste.
- Pour seasoned egg mixture over the broccoli and top with additional cheese if desired.
- Bake for 15-20 minutes, until the eggs have set and are a light golden brown on top.
- Remove casserole from the oven and let cool 10 minutes before serving.
- Garnish with fresh parsley and serve.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 318Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 177mgSodium: 460mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 15g
