Broccoli, Ham, and Mozzarella Baked with Eggs
Ham and egg casserole is a breakfast idea with lots of variations, but I love this combination of Broccoli, Ham, and Mozzarella Baked with Eggs! This recipe uses lots of broccoli with the ham and cheese for a delicious egg casserole that’s loaded with veggies! And this is a low-carb breakfast the whole family will enjoy.
PIN this tasty Broccoli, Ham and Egg Casserole to try it later!
I don’t usually post on Sunday, but as I mentioned in yesterday’s post, I’m in Costa Rica! It’s lovely here and tomorrow when I’d usually be sharing a recipe I’ll be leaving way early in the morning to go on a river cruise.
So tonight I’m reminding you about this favorite breakfast casserole of Broccoli, Ham, and Mozzarella Baked with Eggs. If you’re one of the many people who are starting a low-carb eating journey in January, you definitely should try this ham and egg casserole recipe.
And this is a breakfast casserole that’s loaded with flavor! The recipe is loaded with tasty low-carb ingredients like broccoli, ham, mozzarella, and eggs, plus I think trying to eat vegetables with every meal is one of the best healthy eating tips ever.
I’ve made this quite a few times to keep in the fridge for several days of tasty breakfasts. If you like broccoli, ham, and mozzarella, give this a try; so many people on Pinterest seem to be liking it!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- chopped broccoli pieces
- ham
- grated Mozzarella
- green onion (optional, but good)
- eggs,
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
- fresh-ground black pepper, to taste
Can you vary the ingredients for this ham and egg casserole?
I think this type of egg casserole is the perfect recipe to vary the ingredients based on what you have on hand! And if you don’t have broccoli you could use asparagus, mushrooms, or some type of greens in this recipe. Check out my Low-Carb Breakfast Casseroles Master Recipe if you want other ideas for making a breakfast casserole with what you have in the fridge.
Is this an Egg Bake or an Egg Casserole?
This recipe is technically an “egg bake” which is what I call breakfast casseroles like this that have lots of protein, veggies, and cheese, and just enough egg to hold it together. But if you prefer more of a classic ham and egg casserole, you can definitely use a few more eggs.
Do you love the combination of Ham and Broccoli?
If you like the combo of ham + broccoli, check out my super-popular recipe for Ham and Broccoli Casserole au Gratin!
How to Make Broccoli, Ham, and Mozzarella Baked with Eggs:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Dice up enough ham to make 2 cups of diced ham and slice 1/3 cups green onions. Measure one cup grated Mozzarella cheese.
- Cook broccoli just 2 minutes in boiling salted water.
- Then pour broccoli into a colander placed in the sink and let it drain well.
- Spray a 9×12″ casserole dish with non-stick spray and layer the broccoli and then the ham. Then put grated low-fat mozzarella and green onions over that.
- Season to taste with Spike Seasoning (affiliate link) or another all-purpose seasoning blend and fresh-ground black pepper.
- Beat the eggs and pour them over the other ingredients.
- Then use a fork to “stir” just until all the ingredients are coated with egg.
- Bake at 375F/190C for 35-45 minutes or until the eggs are set and the top is lightly browned.
- Serve hot. This tasty ham and egg casserole can be kept in the fridge for at least a week and reheated in the microwave.
More Tasty Low-Carb Breakfasts with Veggies:
Weekend Food Prep:
This ham and egg casserole recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Broccoli, Ham, and Mozzarella Baked with Eggs
This low-carb breakfast casserole has a lot of broccoli, ham, and Mozzarella baked with just enough eggs to hold it together! And this ham and egg casserole is easy to make and absolutely loaded with flavor!
Ingredients
- 6 cups chopped broccoli pieces, blanched about 2 minutes, then drained well.
- 2 cups diced ham
- 1 cup grated Mozzarella
- 1/3 cup thinly sliced green onion (optional, but good)
- 10 eggs, beaten well
- 1 tsp. Spike Seasoning (or other all-purpose seasoning blend)
- fresh-ground black pepper, to taste
Instructions
- Heat oven to 375F/190C. Spray a 9"x12" casserole dish with non-stick spray.
- Bring a medium-sized pot of water to a boil.
- Dice ham, slice green onions, and measure the Mozzarella cheese.
- When water boils, cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.
- Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.
- Season with Spike Seasoning (affiliate link) and fresh-ground black pepper and pour beaten egg over.
- Use a fork to "stir" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but carry on!)
- Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.
- Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.
Notes
I love Spike Seasoning (affiliate link) for eggs, but use any all-purpose seasoning you like.
This recipe was created by Kalyn.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 221Total Fat 11gSaturated Fat 4gUnsaturated Fat 6gCholesterol 265mgSodium 600mgCarbohydrates 6gFiber 4gSugar 2gProtein 21g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, ham, Mozzarella and eggs are all good low-carb ingredient choices, so this ham and egg casserole recipe will work for low-carb or Keto diet plans. If you use lean ham and low-fat mozzarella, this recipe would be approved for any phase of the original South Beach Diet. Use low-fat dairy if you’re following the letter of the law for South Beach; other low-carb plans will prefer full-fat dairy!
Find More Recipes Like This One:
Check out Breakfast Dishes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2013. It was last updated with more information in 2023.
115 Comments on “Broccoli, Ham, and Mozzarella Baked with Eggs”
Can I add bacon and more eggs without adjusting the cook time
I can’t really give a specific answer for that without knowing how much more you’re adding. But I am guessing the time would only be slightly longer; just keep an eye on it towards the end of the cooking time.
I made this for supper last night. It was so easy to make. My husband & I really enjoyed it. I halved the recipe & had enough for left overs. Will differently make again.
Thanks Diane. So glad to hear you enjoyed it!
I just made this recipe for the first this morning and it is so good and easy to make! My 12 yr old and I can’t get enough of it, thank you!!
Oh good, so glad you like it!
Can I prep this ahead of time and bake in the morning?
Can I bake it and reheat the entire pan in the morning?
I have never done either of those things.
For sure you could prepare ahead, refrigerate, and bake in the morning. But I think you’d need to let it come to room temperature before you bake, which might remove the benefit of making ahead.
I have cooked it and reheated individual portions in the microwave later. But I’m not sure how you would reheat the whole pan.
How much broccoli do you use in this recipe?
Not sure if you didn’t scroll down far enough for the complete recipe, but this is what it says, “6 cups chopped broccoli pieces, blanched about 2 minutes, then drained well.”
I love reading/seeing these recipes and they sound delicious, but I notice most of these KETO recipes have a lot of cholesterol (eggs, cheese, etc.). Isn’t that bad for you, especially those that have heart issues?
If you study this issue on line you’ll see there are so many conflicting opinions on it. I know that some experts don’t think fat and cholesterol are an issue any more. I’m sure other people still think you should limit cholesterol. Maybe google and read about it. bit or ask your doctor to see what he/she thinks.
I’m not a health expert, so I don’t give diet advice here. I just supply the recipe and everyone gets to make their own choices.
You can also make the recipes with less cheese and even fewer eggs if you prefer.
Can you use thawed frozen broccoli florets with the water squeezed out with a clean kitchen towel?
I haven’t ever made this type of dish with frozen broccoli. If you try it, let me know how it works.
I found this recipe when I was trying to find recipes that were healthier. My (picky) kids love it and we make it a lot. It has helped me show them that broccoli isn’t bad and I can now get them to eat it a couple ways.
So glad you and the kids are enjoying it.
Hi, Can this be frozen and heated up frozen?
Some people freeze this type of egg casserole. But it releases a lot of water when it thaws, and personally I don’t like to freeze them. It will keep in the fridge at least a week though and reheats beautifully from there.
Question – could you assemble this the night before and cook it in the morning, or would the broccoli get too soft?
I don’t think the broccoli will get soft, but you’d need to let it come to room temperature before you bake it or I think the cooking time will be off.
I’ve made this about 6 times now and it’s delicious! We eat it for several days for breakfasts. My go to is pepper jack cheese since we use so much mozzarella cheese for other things like chaffles. We love Spike in anything with eggs. This week I had some left over roasted hatch green chiles so I threw those in. They added a great flavor. Thanks so much for this recipe!!
So glad you are enjoying it so much!
6 Cups of Broccoli ?
Yes. Just as the introduction says “This low-carb breakfast casserole has a lot of broccoli, ham, and Mozzarella baked with just enough eggs to hold it together!” Of course you can use less broccoli if you prefer.
I’ve made this a few times now and we love it. I tried it with pepper jack cheese this time & it was fantastic. I’m in love with Spike. Thanks for turning me on to it & thanks to Amazon for having it!
So glad you are enjoying it! Yes, Spike is fantastic in this type of recipe!
I’ve got this in the oven at this very moment. I had all ingredients except the green onion. I used a little red onion. I try to secretly incorporate as many keto friendly options into my husbands diet as possible. He has a serious sugar addiction and keto friendly dishes like this keeps his sugar in check.
Hope you and the husband will enjoy!
This is a favorite breakfast dish that I make often for work or on the weekend. It never gets old.
So glad you’re enjoying it!
I’ve got this casserole in the oven. We shall see if it tastes as good as it looks.😀.
Thanks for the great recipe! Do you think it would work in a crockpot?
I have some egg recipes on the site like this one that use the Casserole Crock Slow Cooker, and that’s the slow cooker I think will be best for this type of recipe. But if you have a large oval slow cooker that will probably work. It will probably be a bit thicker so the cooking time might be a bit longer than the Casserole Crock. Let me know how it works!
This was pretty good. My 4yo didn’t love it, even with ketchup. However my 1yo destroyed it. This was easy to make and I used a frozen bag of broccoli which I cooked half way through. The result was broccoli in the casserole which was slightly crunchy not soggy at all.
Glad you liked it. Thanks for info about using frozen broccoli.
Thanks for reminding me about this dish. I didn’t comment when I first made this, but it really was incredibly tasty. I diced-up a thick slice of lower-sodium ham (Krakus Polish Ham) which I bought at the deli counter, since less sodium is always a good thing. I used 1/2 of the amount of real eggs, and the same equivalent of “Egg Beaters”….in order to make this healthier. I always use light sour cream. BTW, thanks Kalyn, for turning me on to spike Seasoning! I found it at my local health food store. I bought the one w/o sodium, so that I can adjust the sodium in whatever I’m making. This stuff is TERRIFIC, and I’m now obsessed with it.
So glad you have enjoyed it and glad you’re now a fan of Spike Seasoning. I think it’s good in so many things!
Easy to prepare, taste good, and very filling
So glad you enjoyed it!
Funny this recipe should come up again, I had the older one open in another tab! I made this recipe for my baby’s 1st birthday dinner because he could live off scrambled eggs, it seems. It was delicious and all I changed was almost fully cooking the broccoli beforehand to make sure it was soft enough.
So fun that happened; glad you enjoyed it!
Can this be made without the ham as a vegetarian option?
Yes, absolutely. You might slightly increase the amount of broccoli and cheese. Hope you enjoy!
I added bacon and a few peppers to mine. It came out amazing!!! Delicious recipe.
I love the sound of that; glad you enjoyed it!
Is there anything I can use in place of the eggs that would still make this a low carb meal?
Maybe make it into a casserole with cauliflower rice, with the cheese holding it together. That’s the only thing I can think of!
Can you put this casserole together put it in the fridge and take it out an hour or so later and cook it
Yes, but it would be best to let it come to room temperature before you cook it. Otherwise the center may take too long to cook before the top gets too brown.
I don’t have access to all-purpose seasoning. Do you have a suggestion on what seasonings I could use instead? This recipe sounds awesome.
I always use Spike Seasoning in egg dishes like this, but any brand of all purpose seasoning (like Mrs. Dash, etc.) would work. I got all these all-purpose seasoning options when I searched on Amazon. If you’re asking what specific spices go in those blends, I wouldn’t know about that. But any spices you would normally use in eggs will be fine, even just salt and pepper.
I found Spike Seasoning at my local health food store, or you can order it from Amazon.
Kalyn, thanks for this recipe! I made it last year for a staff breakfast and everyone loved it. I’ve made it many times since then, and it’s always wonderful to make it on a Sunday night and have it ready for early mornings before work. After I made it that first time, though, I learned that in order to refrigerate it and reheat it, one must let the casserole cool COMPLETELY before refrigerating. Otherwise, the reheated broccoli will stink up your entire school! Thank you again for the recipe. Hiding vegetables in entrees is the only way I can get my husband to eat anything healthy!
So glad you have enjoyed it!
I make this with shredded swiss and gruyere cheeses and call it crustless quiche. Great for low-carb'ing!
Glad you have enjoyed it!
I baked this up last night for dinner and it was so delicious!! I recently went low glycemic to fix my horrible bloat and was so so sooo happy to find your website! Thank you so much for taking the time to list what works for which diet and although low glycemic eating is pretty straight forward I appreciate the listing so much!
This recipe was so easy,frugal, and there was leftovers..which is always a bonus in my eyes. When you have a husband and never ending hungry teenage boys you absolutely love leftovers. We all loved it and it will be added to my rotation of meals 🙂 I think this is also one of those recipes that works with various things you have on hand. I always have diced roasted sweet potatoes in the fridge and will toss a handful of those in next time with maybe some mushrooms!
I look forward to trying your other recipes! Thank you again 🙂
Thanks Sonya; so glad to hear everyone enjoyed it.
Can I use frozen broccoli?
I haven't made any kind of breakfast casserole with frozen vegetables. I worry a bit that the veggies will be too soft after all the time cooking in the oven, but it might work if you thaw the broccoli completely and drain it very well. Love to hear how it works if you try it!
Kalyn – do you think I could use Swiss instead of the mozzarella without changing it too much? Thank you!
It will be a stronger flavor, but if you like Swiss, I think it will be fine! Hope you enjoy!
Found your recipe on Pinterest when trying to find a recipe using what I had on hand in my house. This was perfect since I already had a ton of eggs, broccoli, and a ham steak. Thanks for the great dinner idea. ☺
My pleasure; glad you like it!
Cooked this last night for dinner and for breakfast all this week. My husband didn't like it very much, but I for 1 thought it was great. More for me! 😉 And it's great for in the morning because I don't have time to cook a breakfast so warming this up is a cinch. Only thing I would change for next time is using at LEAST 10 eggs if I'm using a 9×13 pan. I used 9 eggs and it seems a little thin for me.
Glad you liked it, and definitely use a few more eggs if you want a thicker casserole!
I made this for supper tonight and it was really good. Thanks for the recipe!
So glad you enjoyed it!
I adjusted this a little for just my hubby and me. Its been difficult to learn to cook for 2 since my kids are grown! LOL Also my dh is diabetic so its low carb for us! Wow….after cooking one way for 47 yrs, it sure is different learning to cook not only less but completely different. Have this in the oven as I type. I only used 4 eggs, (home grown, free ranged) shredded sharp cheddar cheese, steamed broccoli florets, and cubed deli sliced ham 1/4"…. AND THAT WILL BE OUR SUPPER! (meat, veggie, eggs, dairy)=low carb, high protein. Thank You Going to look at the rest of your recipes to see what I can fix tomorrow! LOL
Thanks Judy, hope you enjoy! And good luck with switching how you cook. It can be a challenge, but you can do it!
I found this recipe on Weight Watchers last year and have been making it every since. We just had it for dinner last night with a side salad – so yummy! It's one of those casseroles that can be eaten any time of day. When I serve it for dinner, I mix in diced potatoes. I also cut the calories by using only 4 whole eggs, and 6 egg whites. Thanks for sharing!!
Glad to hear you have been enjoying it so much!
I'd like to figure out a way to bring this to an office Christmas potluck on Friday. Any suggestions on how to make this crock pot friendly?
This Slow Cooker Egg Casserole Recipe should be helpful. It will need to be in the casserole crock-pot or a large oval shape, but it should work.
Made this tonight and just did a taste test and it is yummy! Thank you for the detailed directions. I was thinking is this enough eggs and then I saw your note. Perfect!!
So glad it was helpful for you.
This was delicious!!! We substituted cauliflower and diced meatballs for the ham and broccoli only because that was what we had available. We will make this with any meat / vegetable, it is that flexible, thank you!!! (Only used 8 eggs)
Good morning Kayln–this looks so yummy…..What substitution(s) would you suggest for the broccoli ??? We have a family member who does not like broccoli—( more for me I say.LOL…) thanks in advance !
Doris, it's hard for me to recommend substitutions without trying them (and there's no way for me to know what vegetables you might like) but here are a lot of other options for Breakfast Casseroles that might give you ideas. Most vegetables will work in this type of dish as long as they're cooked slightly before they go in the casserole, so greens, peppers, etc. are things I use often.
Cauliflower is a great substitute, used that tonight and it was delicious! You could use asparagus, brussel sprouts, possibly even peppers…anything that normally tastes good cooked with onions 🙂
Never thought of using cauliflower in this, thanks for sharing that it worked well.
Can you freeze this dish?
Thanks.
IPhone typing!
I don't recommend freezing but it will stay good in the fridge for 5 -7 days. Some people do freeze this type of dish but it gets watery when it thaws.
Thank you for this recipe, I found it through Pinterest. It's so very yummy and I am glad to have it for variety in the South Beach diet. It is just me and my husband at home so it makes breakfast for the both of us all week long and then some!
Eggcellent dish!! Just finished making this! Swapped out the broccoli for broccolini, brussel sprouts and tomato – trying to use up what's in the fridge. Very easy, minimal prep! I'm keeping this one for sure!! 🙂
Chasing Joy, so glad you liked it!
This was GREAT!!! Loved it.
Neil, so glad you're enjoying it.
I make this all the time, the possibilities are endless.You can sit at the table and eat it or put between two pieces of bread and eat it on the go!!
Jennifer, I haven't tried it that way. If you wanted to make it ahead, I would cut up ham, grate the cheese, blanch the broccoli, and even beat the eggs ahead and store ingredients separately, then assemble and bake the next day. You might need to cook a little longer if everything is cold from the fridge; I'd let it come to room temperature before baking if you have time.
Can you make this the day before cooking?
I haven't made it with frozen broccoli, but it's probably not bad. I would just thaw the broccoli, don't pre-cook, and be sure to drain well.
Hi,
I just found this recipe on pinterest and I know I'm about a year late but can I use thawed frozen broccoli in this? My husband is not a fan of broccoli but me and the kiddos are so I usually buy frozen since we need a lot less with just us eating.
This was very good! I used 8 eggs and cooked it for 45 minutes and it came out wonderful! Next time I think I'll add some sautéed onions and a bit more ham.
Thank you for such a delicious dinner idea!
Cheryl, so glad you enjoyed it!
Made this tonight for dinner…so simple and yummy. I plan on have leftovers for breakfast. This recipe is a keeper
This is excellent! I added some cooked asparagus because I had it and it turned out great! Yum! 🙂
~Stacy @ Stacy Makes Cents
I keep forgetting about these great egg dishes… They will be perfect for that extra bit I look for at lunch (to go with my apple and yogurt…)
So very sorry to just read of your fall. You have enough wonderful recipes to keep us all busy in the kitchen. Get healed!
I wonder how this would be with chicken for dinner??? I may try it. Thank you for sharing all of your recipes! Praying for healing.
Chrissy, I think this could be a side dish, good idea.
Becca, I am hanging in there. Not fun though.
Aunt Kalyn! I hope you are ok! We are not on FB anymore so this is the first I heard about your arm. Dang snow and ice. Love you. Heal quickly. And p.s. love this recipe too!
Oh yum! This would make a nice addition to a meal you're bringing to a new mom. Looks like a protein-filled, healthy breakfast. Thanks for sharing. Get well soon!
hi snap i also have a broken arm, ice skating, i have recently found your blog, and love your recipes xxx
Kalyn, you're amazing … both for your recipes and your "forge on" attitude! This recipe would be perfect for breakfast after my Valentine's Day party next month. I always look for healthy and hearty recipes for our overnight guests.
No need to reply to me. Just hoping you heal quickly!
Hugs,
Shirley
Hi Kalyn, I'm a new follower of your blog as of Jan 9. I just started the South Beach Diet 4 days ago & I wanted to roast some mushrooms for dinner (I love mushrooms & I usually sauté them in a lot of butter, but wanted to do something a lot healthier). So, I googled "roasted mushrooms" and your link came up. Boy, do I feel lucky! Your recipes & blog are just what I needed… I couldn't believe that I stumbled upon your blog having just restarted SB!! This will definitely help me stick to it this time around.
Thanks so much for your great recipes & tips and I hope your arm heals quickly!
Oh Kalyn I'm so sorry about your injury!! That's awful! I hope your back to yourself in no time!
My goodness! I read yesterday's post earlier today and was sorry to hear of your injury. I'm doing some meal planning right now and was looking through your recipes when I found this one…and then was surprised to realize you posted it today!!! You appear to have mastered the two fingered typing technique! I made your baked pesto chicken yesterday and it was a huge hit, and this recipe looks like a great option for Saturday morning. Thanks for these wonderful recipes! Sending up prayers that you heal quickly!
Ouch, Kalyn, I am sorry to read about your arm. I hope it heals fast and completely.
I should include more veggies in my breakfast… but somehow it doesn't seem to go with my typical chocolate oats. Will have to fix that. Hope your arm heals soon and you adapt to 2 finger typing soon!
On my list for after my next commissary trip. I love the combination of ham and broccoli.
Cristin, it takes me a while, but I can do it!
Lydia, that's how I feel when I have kale or broccoli for breakfast too.
Dishes like this (minus the ham, for me) are my favorite way to start the day. Whenever I eat broccoli at breakfast, I feel that my day is off to a virtuous start.