Kalyn's Kitchen

Broccoli, Ham, and Mozzarella Baked with Eggs

Broccoli, Ham, and Mozzarella Baked with Eggs has lots of broccoli with a little ham and mozzarella baked with the eggs for a delicious combination! And this is a low-carb breakfast the whole family is probably going to like.

PIN Broccoli, Ham, and Mozzarella Baked with Eggs to try it later!

Broccoli, Ham, and Mozzarella Baked with Eggs finished casserole in baking dish

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 recipe. It’s 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. 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 for this 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 recipe?

I think this type of breakfast casserole is the perfect recipe to vary the ingredients based on what you have on hand! Check out my post with Low-Carb and Keto Breakfast Casseroles (Master Recipes) if you want ideas and measurements for making a breakfast casserole with what you have in the fridge.

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 Grain!

Broccoli, Ham, and Mozzarella Baked with Eggs process shots collage

How to Make Broccoli, Ham, and Mozzarella Baked with Eggs:

(Scroll down for complete printable recipe with nutritional information.)

  1. Dice up enough ham to make 2 cups of diced ham and slice 1/3 cups green onions. Measure one cup grated Mozzarella cheese.
  2. Cook broccoli just 2 minutes in boiling salted water.
  3. Then pour broccoli into a colander placed in the sink and let it drain well.
  4. 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.
  5. Season to taste with Spike Seasoning (affiliate link) or another all-purpose seasoning blend and fresh-ground black pepper.
  6. Beat the eggs and pour them over the other ingredients.
  7. Then use a fork to “stir” just until all the ingredients are coated with egg.
  8. Bake at 375F/190C for 35-45 minutes or until the eggs are set and the top is lightly browned.
  9. 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.

Broccoli, Ham, and Mozzarella Baked with Eggs finished casserole in baking dish with plates in background

More Tasty Low-Carb Breakfasts with Veggies:

Kale and Feta Breakfast Casserole
Swiss Chard Casserole
Power Greens Egg Skillet

Weekend Food Prep:

This 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

Broccoli, Ham, and Mozzarella Baked with Eggs

Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This low-carb breakfast casserole has a lot of broccoli, ham, and Mozzarella baked with just enough eggs to hold it together!


  • 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


  1. Heat oven to 375F/190C. Spray a 9"x12" casserole dish with non-stick spray.
  2. Bring a medium-sized pot of water to a boil.
  3. Dice ham, slice green onions, and measure the Mozzarella cheese.
  4. When water boils, cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.
  5. Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.
  6. Season with Spike Seasoning (affiliate link) and fresh-ground black pepper and pour beaten egg over.
  7. 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!)
  8. Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.
  9. Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.


I love Spike Seasoning (affiliate link) for eggs, but use any all-purpose seasoning you like.

This recipe was created by Kalyn.

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, ham, Mozzarella and eggs are all good low-carb ingredient choices, so this recipe 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 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 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 2021.

Pinterest image of Broccoli, Ham, and Mozzarella Baked with Eggs

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    113 Comments on “Broccoli, Ham, and Mozzarella Baked with Eggs”

  1. 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.

  2. 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.

  3. 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.

    • Hi Cassandra!  I was wondering if you tried making this the night before and how it turned out?

  4. 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!! 

  5. 6 Cups of Broccoli ?    

    • Yes. 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.

  6. 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! 

  7. 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. 

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

  9. Pingback: 120 Best Low Carb and Keto Casserole Recipes - Prudent Penny Pincher

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

  11. Pingback: Top 15 Mother's Day Brunch Recipes - Mommy Today Magazine

  12. 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!

  13. 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. 

  14. 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.

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