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Greta

Bacon Cheddar Breakfast Casserole

Broccoli, bacon, and sharp cheddar in a creamy herb egg custard. Baked until golden and perfect. Kind of like a quiche.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling time 10 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • Non-stick cooking spray
  • 2 T. extra virgin olive oil
  • 3 c. broccoli florets
  • 3 T. water
  • 1 c. sharp cheddar or Colby Jack cheese shredded
  • 6 slices thick-cut bacon cooked crispy and crumbled
  • 4 large eggs
  • ½ c. heavy cream
  • ½ t. onion powder
  • ½ t. garlic powder
  • ¼ t. dried thyme
  • ½ t. dried oregano
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 350°F. Spray an 8×8 casserole dish with non-stick cooking spray and set aside.
  2. Heat olive oil in a large non-stick skillet over medium heat. Add broccoli and water and cook for 2–3 minutes until the broccoli softens slightly and turns bright green. Remove from heat.
  3. Transfer broccoli to the prepared casserole dish and spread into an even layer. Top with shredded cheese and crumbled bacon.
  4. Whisk together the eggs, heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper. Pour evenly over the broccoli, cheese, and bacon.
  5. Bake for 15–20 minutes until the casserole is set and lightly golden on top.
  6. Remove from oven and cool for 10 minutes before slicing — this helps it set up properly for clean slices. Garnish with fresh parsley and serve. Enjoy!

Notes

This recipe can be doubled. Make it in a 9x13 pan and increase cooking time by about 10 minutes.