In this delicious dish, tasty and simple ingredients create a satisfying and appetizing result. When you want a quick and easy dinner for the whole family, this 5-Ingredient Broccoli, Cheese, and Bacon Bake will surely be the ultimate answer to your needs.
How to make this 5-Ingredient Broccoli, Cheese, and Bacon Bake
This dish is so simple to make that I bet it will become a staple in your repertoire of easy keto recipes! True, it needs some frying and baking, but those are easy processes. So, for this dish, you first cook some onion and broccoli, then add a mixture of cheese and eggs and mix until well combined. Next, you’ll transfer the mixture into a baking dish, sprinkle some bacon on top and bake. That’s it!
Once again, I recommend using ready chopped frozen onion. It will simplify the preparation remarkably. Moreover, as you always have some chopped onion in your freezer, you have always an awesome — and natural — flavor enhancer to almost any savory dish.
Also, frozen precooked broccoli makes things more straightforward and speeds up the preparation. However, it’s a good idea to defrost the broccoli first as frozen broccoli takes quite long to cook.
Another tip to further speed up the making of this dish: buy ready-fried and crumbled bacon and use it in this dish. However, if you fry the bacon yourself, you can use the bacon fat to fry the onion and the broccoli. Otherwise, I recommend using butter for frying. Also olive oil is a suitable oil for cooking.
That’s it, let’s take a look at how to make this simple yet satisfying keto-friendly 5-ingredient meal:
Take a skillet and heat it over medium heat. Add some butter, bacon fat, or olive oil.
Add chopped small onion.
Cook, stirring, until translucent, about 5 minutes.
Add 1 pound (450 g) broccoli florets. Like said, I prefer frozen and defrosted broccoli that they sell in 1 pound packages.
Cook, until the broccoli is crisp-tender. This usually takes some 5-10 minutes.
While the broccoli is cooking, take 2 cups (470 ml) shredded sharp cheese, like Cheddar, Gruyere, or Swiss cheese.
Add 2 organic free-range eggs to the cheese.
Stir with a fork…
…until well combined.
Add the cheese mixture to the broccoli in the skillet.
Mix until well combined.
Transfer the mixture into a baking dish.
Sprinkle 1/2 cup (120 ml) crumbled fried bacon on top.
Here we go, ready for the oven.
Bake at 350 °F (175 °C) for 25 minutes, or until the cheese is melted and golden brown.
Remove from the oven.
How I came up with this easy keto meal recipe
Since super-busy life needs super-simple — yet nutritious and satisfying — recipes, there is a constant need for easy keto recipes. The idea for cheesy broccoli bake with bacon has been on my idea list for a long. Broccoli is one of my favorite veggies. It’s both tasty and nutritious — and pretty low in carbs.
Cheese makes almost anything tasty and satiating. What is a delicious main course without cheese anyway? Talking about taste and satiety, bacon is a self-evident flavor and satiety-providing ingredient, too.
With such great ingredients — broccoli, cheese, and bacon — it’s easy to end up with a delicious and satisfying keto-friendly meal.
So, I had to think of the best way to make a baked dish with these ingredients and what seasonings I would need. I thought onion would be the most obvious way to add flavor to the dish. I also thought adding eggs would bind the ingredients well together, and eggs would provide even more satiety and nutrients.
That’s it, now I had got five ingredients and was ready to calculate the amounts and conduct my experiments. As I had a hectic week, I thought I’d skip the experiments and just trust my careful calculations. Anyway, I was pretty sure they work in practice, so I started just shooting the progress photos and videos for this post, being confident that the result is just what I wanted.
I made a couple of changes to the method on the way. At first, I was planning to cook the onion and the broccoli, transfer the mixture into a baking dish and then pour the mixture of cheese and eggs on top. However, I decided it’s better to mix the cheese and eggs mixture into the broccoli for more succulent and tasty result.
Indeed, the dish was just what I wanted: a tasty, satisfying meal that was simple and easy to make. Wonderful! Again, with great ingredients, you really cannot go wrong.
I bet you’ll like this dish as well. I like this simple version, but feel free to add more seasonings (suggestions in the Tips for Variations section below.)
Here’s the recipe for you to enjoy:
- 1 small onion, chopped
- 1 lb = 450 g broccoli florets (preferably frozen and defrosted)
- 2 cups = 470 ml shredded sharp cheese like Cheddar, Gruyere, or Swiss cheese
- 2 organic free-range eggs
- 1/2 cup = 120 ml crumbled fried bacon
- (butter, bacon fat, or olive oil for frying)
- Preheat the oven to 350 °F (175 °C).
- Heat a skillet over medium heat. Add the butter, bacon fat, or olive oil.
- Add the onion and cook, stirring, until translucent, about 5 minutes.
- Add the broccoli and cook, stirring, until crisp-tender, about 5-10 minutes.
- Combine the cheese and the eggs in a bowl. Whisk lightly.
- Add the cheese and egg mixture to the broccoli. Mix until well combined.
- Transfer the mixture into a baking dish.
- Sprinkle the crumbled bacon evenly on top.
- Bake in the preheated oven for 25 minutes, or until the cheese is golden brown and bubbly.
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|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||96.5 g||24.1 g|
|Fat||111.1 g||27.8 g|
|Net carbs||10.2 g||2.6 g|
|kcal||1450 kcal||363 kcal|
Tips for variations
No time to bake? Then make a skillet version: Just fry the onion and the broccoli until crisp-tender. Add the mixture of cheese and eggs and cook until the cheese is melted. Sprinkle the bacon on top and serve. Quick and easy!
Instead of broccoli, you can naturally use cauliflower as well. Also, Brussels sprouts make a wonderful variation. Actually, you can use a combination of broccoli and cauliflower, or even broccoli, cauliflower, and Brussels sprouts.
Instead of regular yellow onion, you can use red onion or chopped leek. Also, shallot lends mild and elegant flavor, so feel free to use shallot instead if you find some.
And now the seasoning tips:
• Add crushed garlic to the dish. Cook it together with the onion.
• Since cheese and bacon have salt, I don’t feel the need to add any salt to this dish. However, if you need your traditional and beloved combo of S&P, feel free to add natural salt (like unrefined sea salt or Himalayan salt) and freshly ground black pepper or white pepper to the mixture of cheese and egg.
• If you don’t find frozen chopped onion, you can use 1 teaspoon onion powder instead. Add the onion powder to the cheese and egg mixture.
• Other wonderful seasonings are red pepper flakes, Sriracha sauce, cayenne pepper, chili flakes, or for milder flavors, use Cajun seasoning, barbecue seasoning (my personal favorite!), crushed coriander seed, or cumin.
• Add dried herbs like oregano, thyme, rosemary, or parsley and cook them together with the onion. You can also use fresh herbs, but add them in the end, preferably sprinkled on the ready dish. They make a beautiful presentation as well!
This week was very interesting with various happenings.
On Sunday evening, I had a Facebook live session in a Finnish keto diet group together with doctor Olli Sovijärvi who is a biohacker and a well-known Finnish doctor.
On Wednesday, I was in Helsinki in the Academic bookstore to present my book “Kevyempi keto” (“Lighter Keto”) that was published this January. I was speaking about twenty minutes about the book and especially the challenges of plant-based keto.
At the beginning of the week, I got a cheese delivery from a small Finnish dairy. They grow heritage goats and make products from their milk.
I went to the soup factory with our Ketokamu CEO, Olli Kolehmainen, as we have a new soup recipe that we wanted to try out (yes, with the goat cheese from that small Finnish dairy). We prepared the soup in the test lab and got it packaged. The result was excellent, but I still tweaked the recipe to be better and also that the price for the consumer is more affordable.
On the same day, two of our Ketokamu articles were published in Me Naiset and Iltalehti. I had written those articles a couple of weeks ago when I visited Greece. Looks good!
Next week, we hope to get a new batch of our sold-out Ketokamu baking mix. I’m so eagerly waiting for that as I have established a Facebook group around the baking mix and plan to build a community to share recipes and help people using the mix. I actually created a Keto Lingonberry Pie recipe that I posted to the group this week. The pie is a keto version of a classic Finnish pie, “Mamman marjapiiras”, aka “Mom’s Berry Pie”.