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 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!

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

Low-Carb 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.

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!

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 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.

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

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

  1. Pingback: How to navigate special diets during the holidays (and still have fun!) | kiddo&soul

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

  3. Pingback: 6 Keto Breakfast Casserole Recipes ~ Perfect for the Holidays & Busy Mornings! - Whole Lotta Yum

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

  5. 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!

  6. 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.

  7. Pingback: Weekly Roundup #31 – Prevention Kitchen

  8. 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.

  9. Pingback: 20 Recipes Using Leftover Ham | Mom's Dinner

  10. 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.

  11. 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!

  12. I make this with shredded swiss and gruyere cheeses and call it crustless quiche. Great for low-carb'ing!

  13. 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 🙂

  14. KALYN, This is probably my least favorite of all the recipes. I am a big fan,and respect you, however this was so dry,and dull, I couldn't believe it was something you gave us. I followed it true to the recipe, exactly, no subs, I will be having this for the next couple of days/nights like it or not. I have not lost faith. This is missing something.

    • This is the second time you have complained about bad results on a recipe (and once again, I have made this many times myself, always great.) And this recipe has been viewed over 1 million times and there lots and lots of reviews above from people saying how great it is, and no other bad reviews.

      So I have to question whether you're really making the recipes exactly as I'm writing them. I don't mean to be rude at all, but if you made this recipe with ham, mozzarella, and broccoli as I wrote it, I don't see how it could possibly be dry and it definitely wouldn't be dull. Sorry you are not enjoying it.

  15. 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!

  16. Kalyn – do you think I could use Swiss instead of the mozzarella without changing it too much? Thank you!

  17. 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. ☺

  18. 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.

  19. I made this for supper tonight and it was really good. Thanks for the recipe!

  20. 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!