Ingredients

  • 2 cups broccoli florets (fresh or frozen, chopped)
  • 6 large eggs
  • 1 cup shredded cheddar cheese (or a blend of your choice)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper (to taste)
  • 1 tbsp butter (for greasing the baking dish)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
  2. Prepare the Broccoli:
    • If using fresh broccoli, steam or blanch it for about 3-4 minutes until slightly tender. If using frozen, thaw and drain any excess water. Spread the broccoli evenly in the prepared baking dish.
  3. Mix the Egg Mixture:
    • In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper. Stir in half of the shredded cheddar cheese.
  4. Assemble the Casserole:
    • Pour the egg mixture over the broccoli in the baking dish. Sprinkle the remaining cheddar cheese and the grated Parmesan evenly over the top.
  5. Bake:
    • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.
  6. Serve:
    • Allow the casserole to cool for a few minutes before slicing and serving warm.

Cooking Details

  • Cooking Time: 25-30 minutes
  • Prepping Time: 10 minutes
  • Servings: 4

Nutritional Information (per serving)

  • Calories: 280
  • Protein: 15g
  • Fat: 23g
  • Carbohydrates: 5g
    • Fiber: 2g
    • Net Carbs: 3g

Notes

  • Cheese Variations: You can use a blend of cheeses such as mozzarella, Gouda, or pepper jack for different flavors.
  • Extra Add-Ins: Add diced ham, crumbled bacon, or sliced mushrooms for added protein and texture.

This Keto Broccoli and Cheese Egg Casserole is a hearty, low-carb dish that’s perfect for breakfast or brunch, packed with tender broccoli, creamy eggs, and melty cheese.