Casseroles Archives

Casseroles

Keto Breakfast Casserole With Eggs, Bacon, Broccoli And Cheese

Try this easy Keto Breakfast Casserole with eggs, bacon, cheese and broccoli. It’s so delicious and easy to put together that we like it for dinner, too!

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While this easy breakfast casserole is perfect for a Keto diet, it’s delicious enough with bacon, cheese, eggs and broccoli in it that just about anyone will gobble it up even if they don’t know or care what Keto is! It’s just that good.

Go ahead and fry and crumble your bacon. I like to use a cast iron skillet for this. If you’re on the Keto diet, you probably fry up a big batch on the regular and keep it in the fridge to pull out whenever you need it. If you’re not doing that, consider giving it a try. You’ll be using bacon a lot on the Keto diet, so might as well have it handy and ready to go, right?

This casserole is so easy to put together that it will become a family favorite. Use a glass 8 x8 baking dish and butter it well. Experiment with using different types of cheese just to give it some variety if you make it a lot. I like to steam the broccoli just to soften it up a bit before baking. We love having breakfast for dinner, so this Keto casserole gets made mostly for an evening meal in our house.

Give it a try and enjoy!

Keto Breakfast Casserole With Eggs, Bacon, Broccoli And Cheese

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Keto Breakfast Casserole With Eggs, Bacon, Broccoli And Cheese

Author: Zesty Olive

Serves: 6

Ingredients

2 T. butter, softened
3 c. broccoli florets, lightly steamed to soften
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

Instructions

Pre-heat oven to 350°F and butter an 8” x 8” casserole dish with softened butter. Set aside.
Steam broccoli using a steamer pot just until broccoli turns bright green and softens a bit.
Remove from heat and transfer broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
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.
Remove from oven and let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately.

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Appetizers, Casseroles, Recipes

Layered Hot Pizza Dip

This easy Layered Hot Pizza Dip is perfect for game day parties or anytime you need a cheese fix! Packed with a variety of cheese, veggies and pepperoni, this dip is perfect for Super Bowl parties and beyond.

So basically, this is a crustless pizza, and because of that, it’s gluten-free. This dip / appetizer is packed full of veggies, cheeses, and pepperoni goodness and I promise, you won’t miss the crust at all!

I used my favorite rectangular baking dish, but you can also use an oval or round dish.

The layers are easy to assemble starting with a kicked-up cream cheese layer, followed by pizza sauce, then more cheese and spinach (optional – could sub with sausage if you prefer a meaty dip), then layer on the pepperoni, hit with diced onion and green peppers and finish with topping of mozzarella cheese.

Slide the layered dip into the oven and bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and browning on the edges.

Serve it up with pita chips, bread, crackers, veggies…basically whatever floats your boat and is dip-able.

Did I mention you won’t miss the crust? I mean, look at all that pizza topping and cheesy goodness! What crust?!

Here’s a simple video of the process:

Layered Hot Pizza Dip

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Layered Hot Pizza Dip

Author: Zesty Olive

Cuisine: Appetizer

Serves: 4-6 servings

Ingredients

8 ounces cream cheese, softened
1 cup freshly grated parmesan cheese
2 teaspoons Italian herb seasoning
½ teaspoon garlic powder
⅓ cup feta cheese
½ cup wilted spinach - optional (I lightly saute mine)
1 cup grated mozzarella cheese
1 cup pizza sauce
10-12 pepperoni slices
⅓ cup cooked Italian sausage (optional)
 1/2 cup chopped green bell pepper
 1/4 cup chopped onion

Instructions

Preheat oven to 400 degrees F. Grease or spray a baking dish with non stick cooking spray.
In a medium bowl, mix the softened cream cheese with1/2 cup cup parmesan cheese, ¼ cup mozzarella cheese, Italian seasoning, and garlic powder. Stir well to combine.
Spread the cheese mixture evenly over the bottom of the baking dish.
Next, spread the pizza sauce over the cheese mixture.
Sprinkle the feta cheese, remaining parmesan cheese and spinach over the pizza sauce to cover it.
Then layer on the pepperoni and crumbled sausage (optional).
Next, add the onions and bell pepper.
Finish by sprinkling the remaining mozzarella cheese on the top.
Bake for 20-20 minutes until cheese is melted, bubbly, and browning on the edges.
Remove and let cool just a bit before serving.

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Casseroles, Recipes, Sides, Vegetables

Creamed Corn Casserole

Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.

Note: This post contains affiliate links for products on Amazon.

This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating!

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking or casserole dish and bake until done. (I love my Le Creuset casserole dish – clean up is a breeze!)

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

Creamed Corn Casserole

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Creamed Corn Casserole, adapted from The Pioneer Woman

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

6 - 8 ears of corn, removed from husk
⅔ cup heavy cream
3 Tablespoons of butter, softened
½ teaspoon, salt
Pepper, to taste

Instructions

Remove the corn from the husks, rinse and remove corn silks.
In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

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