Keto Broccoli Mozzarella Casserole

Name: Keto Broccoli Mozzarella Casserole (6 Ingredients, 14g Protein)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Keto
Ingredients: 300 to 350 g (about 11 to 12 oz) broccoli, cut into small florets; 4 eggs; 100 g (about 1 cup) mozzarella, grated; 4 to 5 cherry tomatoes, halved; Salt and black pepper, to taste; 1 tsp dried Italian herbs

6 Ingredients, 14g Protein

Keto broccoli mozzarella egg casserole with cherry tomatoes in a white baking dish

Broccoli, eggs and mozzarella baked into a golden, sliceable casserole with roasted cherry tomatoes on top. Six ingredients, one dish, and a keto breakfast, lunch or side that keeps for days.

4Serves
10 minprep
25 minbake
350°Foven
serving(est.): 170 kcal, 14g protein, 11g fat, 5g carbs after fiber

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Why this works

Lightly blanched broccoli gets mixed with eggs and most of the mozzarella, topped with halved cherry tomatoes and the rest of the cheese, then baked until the eggs set and the top turns golden. It slices cleanly, so it works hot for dinner, cold in a lunchbox, or reheated for breakfast.

A slice of broccoli mozzarella egg casserole with a roasted cherry tomato

Most of the time is the oven. Your hands are busy for about 10 minutes.

The recipe

Keto Broccoli Mozzarella Casserole

Serves 4 · 10 min prep · 25 min bake · 350°F oven · per serving (est.): about 170 kcal, 14g protein, 11g fat, about 5g carbs after fiber

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Ingredients

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Method

01
Heat the oven to 180°C (350°F) and line a small baking dish or loaf pan with parchment paper.
02
Blanch the broccoli in boiling water for 1½ to 2 minutes, then move it straight into cold water. Drain and dry it well.
03
Put the broccoli in the lined dish. Crack in the eggs, season with salt, pepper and half the herbs, and add most of the mozzarella. Mix until every floret is coated.
04
Press the halved cherry tomatoes on top, cut side up, then scatter over the rest of the cheese and herbs.
05
Bake for 20 to 30 minutes, until the eggs are fully set in the middle and the top is golden.
06
Let it rest for 5 minutes, then lift it out with the parchment and slice.

Good to know

Dry the broccoli well after blanching. Wet broccoli makes the casserole watery at the bottom.

Keep the tomatoes to 4 or 5. They add color and sweetness, and a few is plenty if you track carbs.

Check the middle: give the dish a little shake. If the center still wobbles, give it 5 more minutes.

Storage: keeps in the fridge for up to 4 days. Eat it cold or reheat a slice for 30 to 40 seconds.

Make it heartier: add cooked bacon, ham or shredded chicken before baking.

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Questions

Before you start

Is broccoli mozzarella casserole keto?

Yes. Broccoli, eggs and mozzarella are all low carb. Cherry tomatoes add a few carbs, so keep them to a handful.

Can I use frozen broccoli?

Yes. Thaw it, skip the blanching, and squeeze out as much water as you can before mixing it with the eggs.

Can I use a different cheese?

Cheddar, gouda or parmesan all work. Mozzarella gives the softest, stretchiest result.

The cookbook

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