Low-Carb Broccoli Cheese Breakfast Casserole

Ingredients

• 12 eggs, beaten with a fork
• 2 T cream, half and half, or milk
• 1 tsp. Spike Seasoning
• Fresh ground black pepper to taste
• 3 cups broccoli florets
• 1/4 cup grated Swiss cheese
• 1/4 cup grated Mozzarella cheese
• 1/4 cup grated sharp cheddar cheese

Directions

1. Preheat your oven or toaster oven to 375 degrees. Coat a glass casserole dish with nonstick spray. A 7.25 X 11.25 inch pan is the intended size, though a slightly larger dish will work if needed.
2. Cut the broccoli into florets about 1 inch across. Place the broccoli in a pot with enough water to cover it, then bring it to a boil. Once the water is boiling and the broccoli is bright green, in less than 5 minutes, drain it right away in a colander.
3. While the broccoli is cooling, crack the eggs into a mixing bowl. Add the milk or half and half, Spike seasoning, and black pepper, then beat until everything is fully blended.
4. Transfer the well-drained broccoli to the casserole dish. Scatter the cheeses over the broccoli.
5. Pour the egg mixture over the broccoli and cheese. With a fork, gently move everything around so the broccoli and cheeses are spread evenly through the eggs.
6. Bake at 375 degrees for about 25 minutes, until the eggs rise a bit and the top has a light golden color.
7. Serve hot, with sour cream if desired. Leftovers will keep in the fridge for several days and can be warmed in the microwave or in a hot frying pan.