Are you looking for a hearty breakfast that fits your low-carb lifestyle? This bacon and broccoli breakfast bake delivers a satisfying mix of savory flavors without piling on the carbs. You’ll love how quickly it comes together, and it’s easy to customize with your choice of meats and veggies. Whether you’re serving a crowd or simply planning your week’s meal prep, this casserole is a crowd-pleaser that keeps you feeling full and energized.
Ingredients
- 6 large eggs
- ½ cup heavy cream (or milk if you prefer lighter texture)
- 1½ cups broccoli florets, lightly steamed or sautéed
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded Cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional additions: diced peppers, chopped onions, or a handful of grated Parmesan cheese
Directions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a skillet, sauté or steam your broccoli just until it’s slightly tender, then spread it evenly across the baking dish.
- Sprinkle the crumbled bacon and shredded Cheddar cheese over the broccoli.
- In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, and black pepper.
- Pour the egg mixture over the broccoli, bacon, and cheese.
- Place the baking dish in the oven and bake for 20 to 25 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a couple of minutes before slicing and serving.
Tips & variations
- Use turkey or chicken bacon if you want to reduce saturated fat.
- Swap some of the broccoli for spinach or bell peppers for a different flavor profile.
- If you’d like even more protein, add cooked sausage or leftover grilled chicken.
- Planning to serve this for dinner? Pair it with a side salad for a balanced, low-carb meal.
- Store leftovers in the fridge for up to four days. Reheat individual servings in the microwave for a quick morning bite.
Nutrition facts
While exact numbers vary based on ingredient brands and portion sizes, a serving of bacon and broccoli breakfast bake can have around 5 grams of carbs and 15 grams of protein. The dish also offers a solid amount of healthy fats from bacon and cheese. To dial in precise nutritional information, measure ingredients carefully and use a trusted calculator.
Final thoughts
This bacon and broccoli breakfast bake is an easy way to enjoy a filling, low-carb meal any time of day. The combination of tender broccoli, savory bacon, and melty cheese hits the spot without feeling heavy. With so many ways to tweak the recipe—from swapping meats to adding new veggies—you can keep it fresh and exciting. Whip it up on a busy morning or make it in advance for a grab-and-go option throughout the week.
Frequently asked questions (FAQs)
Can I make this recipe the night before?
- Absolutely. Assemble everything in the baking dish the night before, cover, and refrigerate. In the morning, pop it in the oven and bake as usual.
How can I make this recipe vegetarian?
- Leave out the bacon and add extra veggies like mushrooms, peppers, or spinach. You could also include vegetarian meat substitutes, if you like.
Can I freeze leftovers?
- Yes. Wrap individual slices tightly and freeze for up to a month. Reheat in the oven until heated through for the best texture.
What types of cheese work well?
- Cheddar is popular, but Swiss, mozzarella, or pepper Jack can also add great flavor. Feel free to try a mix for a unique cheesy blend.
Can I use half-and-half instead of heavy cream?
- Yes, half-and-half or regular milk will work. The final texture might be a bit lighter, but it will still taste fantastic.
Bacon and Broccoli Breakfast Bake Recipe
Ingredients
6 large eggs
1/2 cup heavy cream (or milk if you prefer lighter texture)
1 1/2 cups broccoli florets, lightly steamed or sautéed
6 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
Optional additions: diced peppers, chopped onions, or a handful of grated Parmesan cheese
Directions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a skillet, sauté or steam your broccoli just until it’s slightly tender, then spread it evenly across the baking dish.
- Sprinkle the crumbled bacon and shredded Cheddar cheese over the broccoli.
- In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, and black pepper.
- Pour the egg mixture over the broccoli, bacon, and cheese.
- Place the baking dish in the oven and bake for 20 to 25 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a couple of minutes before slicing and serving.
Notes
- – Use turkey or chicken bacon if you want to reduce saturated fat.
– Swap some of the broccoli for spinach or bell peppers for a different flavor profile.
– If you’d like even more protein, add cooked sausage or leftover grilled chicken.
– Planning to serve this for dinner? Pair it with a side salad for a balanced, low-carb meal.
– Store leftovers in the fridge for up to four days. Reheat individual servings in the microwave for a quick morning bite.
