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Kalyn's Kitchen

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs has lots of broccoli with a little ham and mozzarella baked with the eggs for a combination that’s really delish! And it’s also Keto, low-glycemic, gluten-free, and can be South Beach Diet friendly; use the Breakfast Dishes to find more recipes like this one.

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Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs found on KalynsKitchen.com

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 while I have a minute I’m reminding you about this favorite breakfast casserole. If you’re one of the many people who are starting a low-carb eating journey today or tomorrow, you definitely should try this recipe.

This breakfast casserole is loaded with low-carb ingredients, plus I think trying to eat vegetables with every meal is one of the best healthy eating tips ever, and I’ve made this quite a few times to keep in the fridge for several days of tasty breakfasts. I’ve enjoyed it in a flatter version and also in the version in these photos which has a bit more broccoli, ham, and egg, and I’ll give a range in the recipe so you can decide which version you want. But if you like broccoli, ham, and mozzarella, give this a try; so many people on Pinterest seem to be liking it!

And this is a perfect Weekend Food Prep recipe if you want to save the recipe and make it next weekend!

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs [found on KalynsKitchen.com]

For this recipe use 1-2 cups of lean diced ham and about 1/3 cups green onions. I used 6 whole cups of barely-blanched broccoli, but you can get away with less.

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs [found on KalynsKitchen.com]

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 (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 (depending on which version you choose and how done you like it.

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs [found on KalynsKitchen.com]

Serve hot. Broccoli, Ham, and Mozzarella Baked with Eggs can be kept in the fridge for at least a week and reheated in the microwave.

More Tasty Low-Carb Breakfasts with Veggies:

Kale and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Roasted Veggie Egg Scramble ~ Lauren Kelly Nutrition
Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn’s Kitchen
Loaded Scrambled Eggs ~ She Wears Many Hats
Spinach and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Bacon, Spinach, and Sweet Potato Frittata ~ Barefeet in the Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb 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!

Ingredients:

  • 4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.
  • 1-2 cups diced ham (1/2 – 1 lb.)
  • 1 cup grated Mozzarella
  • 1/3 cup thinly sliced green onion (optional, but good)
  • 8-10 eggs, beaten well
  • Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)
  • fresh-ground black pepper, to taste
  • sour cream, for serving (optional)

Directions:

  1. Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)
  2. Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.
  3. Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish. Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.
  4. 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!)
  5. Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)
  6. 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 for eggs, but use any all-purpose seasoning you like. This recipe was created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, Ham, Mozzarella and eggs are all good low-carb ingredient choices, so this Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs will work for low-carb or Keto diet plans, and as long as you use lean ham and low-fat mozzarella, this recipe would be approved for any phase of the 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:
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 to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs [found on KalynsKitchen.com]

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102 comments on “Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs”

  1. This is a favorite breakfast dish that I make often for work or on the weekend. It never gets old.

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  3. I’ve got this casserole in the oven. We shall see if it tastes as good as it looks.😀.

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  5. 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!

  6. 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. 

  7. 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.

  8. Easy to prepare, taste good, and very filling

  9. 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.

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  12. Can this be made without the ham as a vegetarian option?

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  14. I added bacon and a few peppers to mine. It came out amazing!!! Delicious recipe.

  15. Is there anything I can use in place of the eggs that would still make this a low carb meal? 

  16. I am looking for the nutrition facts on servings.Do you have those available somewhere? I just made this & it looks DELICIOUS!

    • Hi Stacy, glad you enjoyed it! I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.

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  18. 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.

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  20. 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.

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