When the weather is on the chilly side, there’s nothing better than a warm breakfast. But you can’t always be bothered to mess around creating something complex and fancy – quick and filling is the order of the day!

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

That’s where the breakfast casserole comes in. Filled with tasty stuff, it is easy to make and can even be made ahead. It takes just a bit of cooking and can feed everyone. Here’s an example of a bacon, egg and cheese breakfaster casserole with broccoli to get you started.

Why add broccoli to a breakfast casserole?

A breakfast casserole is definitely on the comfort food list and it might seem a little weird to put something like broccoli in it. But it is an easy way to add the benefits of this vegetable, which is packed with nutrients.

Broccoli packs in a good portion of fibre and protein as well as having iron, potassium, calcium and a whole range of vitamins in there. That means it can help with:

Heart health by reducing cholesterol
Strong bones by providing Vitamin K which increases bone density
Eye health by giving us carotenoids that can help with age-related eye disorders
Improve overall health and even help fight cancer with all those nutrients in it

So while it might see out of character in a comfort food style dish, getting that boost of goodness is definitely worth it – even if you have to strip it down small and hide it a little!

Which cheese is best for a casserole?

You’ll notice in the title that I didn’t mention a particular cheese. For us, the first cheese we cook with is usually cheddar because it has tons of taste and melts properly. That’s what we used in this dish.

You could also substitute it for other cheeses that melt well like Colby Jack, Monterey Jack or even mozzarella, although the last might not have quite as much flavour. We also love a bag of mixed cheese, pre-shredded as you get a nice variety and it cooks well.

More recipe inspiration

Don’t stop here with your exploration of breakfast casseroles! You can also try this sweet potato and gouda cheese one. Or another one with hidden goodness featuring potato and sausage.

What you need to make bacon egg and cheese breakfast casserole

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 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

Kitchen equipment

8 x 8-inch casserole dish
Large saute pan
Hand whisk

How to make the recipe

STEP 1: Pre-heat oven to 350°F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.

STEP 2: Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.

STEP 3: Remove from heat and transfer broccoli to the prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.

STEP 4: Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.

STEP 5: Remove from oven and let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately.

Storing the recipe

Before cooking: To have this as a simple make-ahead meal, cook the broccoli and put the dish together in the casserole dish then leave to cool. Cover the dish and keep in the fridge until ready to cook then just add the eggs and cream and pop into the oven.

After cooking: Store any uneaten portions in the fridge for up to 3 days, reheating in the oven.

Freezing the recipe: You can also freeze the uneaten portions for up to 3 months in an airtight container. Defrost thoroughly before reheating.

Recipe tips

To change things up a bit, swap the bacon for pancetta for a different flavour. I love the smokiness of pancetta and if you pre-cook it so it is nice and crispy, it just breaks up and sprinkles into the dish perfectly.

If the idea of broccoli turns your stomach (I’ll admit, I’m not a huge fan) then just omit the broccoli. Just from step 1 to step 3 or add in something else you prefer in its place.

Yield: 6 portions