Broccoli Breakfast Bars (Low Carb)

These savory breakfast bars are packed with broccoli, cheddar and bacon. They are a delicious and low carb way to start your day!

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My favorite thing about these broccoli breakfast bars is that it is a dump and bake recipe. This breakfast is also high in protein, high in fiber and low in carbohydrates.

There is no par boiling or sautéing the broccoli for this dish. All you have to do is finely chop your broccoli florets and stems. Everything cooks up in the oven. I like to have meal prepped bacon in my fridge most weeks, ready to go at any time for sandwiches, soups, salads or pasta dishes.

If you don’t love or have cottage cheese, you can use ricotta cheese or sour cream. If you like this recipe you’ll love my Spinach and Ricotta Egg Bake or my Sausage Egg Bake.

The cheddar cheese in this recipe can be easily substituted with mozzarella or any shredded cheese you prefer. Another super popular recipe that is just like this one, is my Veggie Breakfast Bars.

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broccoli breakfast bars (low carb)

prep time: 10minutes mins

cook time: 50minutes mins

total time: 1hour hr

These savory breakfast bars are packed with broccoli, cheddar and bacon. They are a delicious and low carb way to start your day!

equipment

• Large mixing bowl
• electric whisk
• 12 inch skillet
• 9×13 inch baking dish
• cutting board

ingredients

• 12 eggs
• 1 heaping cup cottage cheese
• 2 tbs olive oil
• 1 lb broccoli, micro chop (4 cups)
• 1 cup shredded sharp cheddar
• 2 scallions, fine chop
• 5 slices bacon, cooked + crumbled
• 1/4 cup grated parmesan
• 1/2 tsp each garlic powder, onion powder and Italian herb blend
• salt + pepper, to taste
• 1 cup shredded sharp cheddar

instructions

• Preheat oven to 375℉. Line a 9×13 inch baking dish with parchment paper.
• In a large bowl, beat your eggs for a minute or two. Mix in the cottage cheese, olive oil, broccoli, cheddar cheese, scallions, bacon, grated parmesan and seasonings.
• Transfer the mixture to the baking dish and spread out evenly. Add a cup of shredded cheddar cheese on top. Bake for 50 minutes or until golden brown on top. Allow to cool 15 minutes prior to slicing.

notes

1. Store leftovers in an airtight container in your fridge and it will last for 4-5 days.
2. If you don’t have cottage cheese, you can use ricotta cheese or sour cream.
3. Any shredded cheese you prefer works in this recipe.
4. Sub in 1/2 cup crumbled sausage instead of bacon.

 

nutrition

Calories: 280kcal | Carbohydrates: 6g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 277mg | Sodium: 354mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 51mg | Calcium: 293mg | Iron: 2mg

author: Stella Drivas