This is a different take on the Breakfast Casserole recipe I've shared before, this time with more veggies and less cheese and also no potatoes. My husband said it's his new favorite way to eat broccoli, but I'll note that it's best eaten hot out of the oven rather than after reheating the next day (however, I personally liked the leftovers). So if you'd like to avoid leftovers, cut the recipe in half and use an 8x8-inch baking dish or similar.
Bacon Broccoli Casserole
Serves 8 (570 calories per serving: 8g carbs, 42g protein, 44g fat)
- 1 pound bacon
- 5 cups broccoli, chopped and steamed lightly
- 6 eggs
- 1/2 cup half-and-half
- 1 tsp ground mustard spice
- 1/2 cup onion, chopped
- 12 oz cheddar cheese, chopped or shredded
Fry bacon until just crispy (or to taste); drain on paper towels. When a little cooled, chop roughly into bite-sized pieces. (You can be lazy like me and use kitchen shears.) While bacon is cooking, steam the chopped broccoli on the stove or in the microwave until bright green but still crunchy. Set aside.
Preheat oven to 375˚F. Whisk eggs, half-and-half, and ground mustard together. At this point you can saute the onion in 1 tablespoon of the bacon grease left in the pan, if desired. To the egg mixture, add the onion, bacon, broccoli, and cheddar cheese. Mix well.
Pour mixture into a lightly-greased 9x13-inch baking dish. Bake 30-40 minutes until cheese is melted and toothpick comes out clean. Check at 30 minutes. Let cool and serve.