This low-carb bacon and broccoli breakfast casserole is an easy make-ahead dish made with eggs, crispy bacon, tender broccoli, and melty cheddar cheese. Hearty and simple to prepare, it’s ideal for busy mornings and reheats well throughout the week.
If you’re looking for a crustless quiche-style breakfast with bacon, broccoli, and cheese, this casserole delivers the same egg-based filling but is baked in a dish for easy slicing and meal prep.
Make Ahead Low Carb Breakfast Casserole
Make-ahead breakfasts are a lifesaver when mornings are busy. Between farm chores, getting kids ready, and early workdays, having breakfast ready to go makes the day smoother.
Coffee first. Breakfast second.
This casserole fits right into that routine: prepare it ahead, slice and store, then reheat for a quick, satisfying meal.
Why You’ll Love This Breakfast Casserole
• Easy to make
• Great for meal prep
• Naturally low carb and keto friendly
• Good for feeding a crowd
• Reheats beautifully
Bacon and cheddar make everything better — this casserole is no exception.
Breakfast Casserole or Crustless Quiche?
This dish sits between a crustless quiche and a breakfast casserole. It uses the same egg, cheese, and filling base as a crustless quiche but is baked in a casserole dish so it’s easier to slice, serve, and reheat all week.
Ingredients
Simple ingredients you likely have on hand:
- broccoli florets – fresh or steam-in-bag frozen; use stems and florets to stretch your ingredients
- bacon – cooked and crumbled
- eggs
- heavy cream
- shredded cheddar cheese (or Colby Jack)
- onion
- garlic powder
- onion powder
- dried oregano
- dried thyme
- salt and black pepper
Bacon, broccoli, and cheddar are a classic trio that works perfectly in this crustless egg casserole.
How to Make the Casserole
This recipe comes together quickly and is ideal for weekend meal prep.
- Step 1: Prepare the base.Spread steamed broccoli evenly in a greased 8×8 baking dish. Top with crumbled bacon and shredded cheddar. Shortcut: use steamable frozen broccoli to save time.
- Step 2: Whisk the eggs.In a bowl, whisk together eggs, heavy cream, onion powder, garlic powder, oregano, thyme, salt, and pepper until combined.
- Step 3: Assemble.Pour the egg mixture over the broccoli, bacon, and cheese, spreading evenly.
- Step 4: Bake.Bake at 350°F (175°C) for about 20–25 minutes, or until the center is set and the top is lightly golden.
Let the casserole rest for 10 minutes before slicing; it will finish setting as it cools.
Farm Girl Tip
Avoid overbaking. The center should be just set; it firms up as it cools for a tender texture.
Make Ahead Instructions
Bake this casserole at the start of the week and refrigerate slices for quick breakfasts. To reheat, microwave a slice for 30–40 seconds or warm in a low oven until heated through.
Freezing
This casserole freezes well. Cool completely, then wrap tightly or store individual slices in freezer bags. Freeze up to 3 months. Reheat from frozen in the oven or thaw overnight in the fridge and warm in the microwave.
Variations
Customize the casserole based on what you have:
- bake in a skillet for a more quiche-like texture
- substitute sausage or ham for bacon
- use spinach instead of broccoli
- add sautéed mushrooms
- swap cheddar for Swiss or mozzarella
Breakfast casseroles are very adaptable — mix and match to suit your taste.
What to Serve With It
Pair this bacon-broccoli casserole with:
- fresh fruit
- toast
- biscuits
- a simple green salad for brunch
Frequently Asked Questions
Yes. It uses the same egg-and-cheese base as a crustless quiche but is baked in a casserole dish for easier slicing and serving.
Yes. Thaw and pat the broccoli dry to prevent excess moisture in the casserole.
Absolutely. Bake ahead and refrigerate for up to 4 days. Reheat slices as needed.
Yes. Slice before freezing for convenient portions and store in freezer-safe bags for up to 3 months.
Recipe
Low Carb Bacon Broccoli Breakfast Casserole
Deanne Frieders | This Farm Girl Cooks
Ingredients
- Non-stick cooking spray
- 3 cups broccoli florets
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese (or Colby Jack)
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt and black pepper, to taste
Equipment
- 1 8×8 baking dish
- 1 medium mixing bowl
- 1 whisk
Method
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish with non-stick spray.
- Steam 3 cups broccoli florets until just tender. Chop into bite-sized pieces if needed. Shortcut: use steam-in-bag broccoli or leftover cooked broccoli.
- Transfer the broccoli to the prepared dish. Top with 1 cup shredded cheddar cheese and 6 slices crumbled bacon.
- In a medium bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, and salt and black pepper to taste.
- Pour the egg mixture evenly over the casserole. Bake for 20–25 minutes, or until the center is set and the top is lightly golden.
- Let cool for 10 minutes before slicing. Garnish with parsley if desired and serve.
Farm Girl Tips
Make Ahead: Bake ahead and store in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–40 seconds.
Freezer Instructions: Cool completely, then slice and store in freezer-safe bags or containers. Freeze up to 3 months.
To Freeze Before Baking: Combine all ingredients in a freezer-safe bag, thaw overnight in the refrigerator, then bake as directed.
Variation Ideas: Substitute sausage or ham, use spinach instead of broccoli, or add sautéed mushrooms.
Nutrition
Calories: 316 kcal
Carbohydrates: 5 g
Protein: 15 g
Fat: 27 g
Other low carb breakfast recipes:
- Low Carb Crustless Sausage Quiche
- 63 Ideas for Cooking with Eggs
- Egg Omelet Muffins
Seen on Meal Plan Monday and Weekend Potluck.