Broccoli and Three Cheese Keto Breakfast Casserole

Ingredients

• 6 cups chopped broccoli pieces
• 14 eggs, beaten well
• 2 cups grated Monterey Jack Cheese
• 2 cups crumbled Feta Cheese
• 1/2 cup coarsely-grated Parmesan Cheese
• 1/2 cup sliced green onion
• Spike Seasoning

Directions

1. Heat the oven to 375F/190C. Coat an 8″ x 12″ casserole dish, or one close to that size, with non-stick spray.
2. Cut the fresh broccoli into bite-sized pieces until you have 6 cups.
3. Bring a large pot of salted water to a boil. Stir in the broccoli and cook it for exactly 4 minutes, then pour it into a colander in the sink and let it drain thoroughly.
4. Whisk the eggs with a fork or whisk until the yolks and whites are fully blended.
5. Spread the drained, blanched broccoli across the bottom of the casserole dish.
6. Scatter the Monterey Jack Cheese over the broccoli, then add the crumbled Feta Cheese in an even layer.
7. Pour the beaten eggs over the broccoli and cheeses, then gently move everything around with a fork so the ingredients are distributed.
8. Sprinkle the top with Spike Seasoning or another seasoning blend that works well with eggs, plus fresh-ground black pepper.
9. Add the Parmesan Cheese and green onions over the top.
10. Bake for 45 minutes, or a little more if needed, until the eggs are set and the top is well browned. If your casserole dish is larger and the mixture is more shallow, it may finish baking sooner.
11. Serve hot and enjoy.