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Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

There are so many great flavors in this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs, and this is a perfect breakfast option to make for Weekend Food Prep! Check out Breakfast Recipes for more low-carb breakfast casseroles like this one.

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Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

It’s Labor Day weekend in the U.S. and I’m sure a lot of people are out of town enjoying the weekend. But when it’s a long weekend and you’re spending it at home, don’t you love the way that extra day gives you a chance to get caught up on things you sometimes don’t have time for? And this weekend I’m thinking about Weekend Food Prep, and this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is the perfect low-carb and Keto breakfast recipe to make on the weekend and have leftovers to eat for a few days! And if you use lower-fat cheese this recipe is perfectly South Beach Diet friendly as well.

I created the Weekend Food Prep category on the blog because of my own fondness for cooking ahead and having food in the fridge to pull out for a quick meal. That’s a habit I acquired when I was teaching school and had to plan ahead for lunches. (I didn’t want to eat the school lunch food and there was no time to go out!) Now that I’m a full-time blogger working at home, I’m not always as good about cooking ahead on the weekend, but it’s something I’m always trying to improve on! And nothing helps me stay on track with my carb-conscious eating like having tasty food in the fridge that’s ready to eat.

And breakfast casseroles have to be the ultimate plan-ahead breakfast idea! Breakfast dishes like Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs are what I call Egg Bakes, and those recipes have a lot of veggies, meat, or cheese with just enough egg to hold it together, so they’re just a little different from my other breakfast casseroles that have more egg. And this recipe makes 8 servings, so hopefully you’ll be able to have enough for a few breakfasts!

I came up with this recipe in 2012, using ingredients I had in the fridge to create a flavor combination that really worked. But the original photos were definitely not going to entice you to make the recipe, so I’m updating this tasty breakfast recipe with new photos and suggesting it as an option to make over the long weekend. And if this combination is not your jam, there are lots more ideas in the Breakfast Recipes, enjoy!

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

Brown a pound of sliced mushrooms in a small amount of olive oil.  (I used pre-sliced mushrooms, which made it quick.) I cut the broccoli into pieces that were quite small, then microwaved the broccoli for just a couple of minutes. Dice enough ham to make about 2 cups of small ham cubes. Measure out two cups of grated cheddar or a cheddar cheese blend of your choice. Whisk 14 eggs until whites and yolks are completely combined.

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

Spray a large 10″ x 14″ glass baking dish with non-stick spray; then layer the barely cooked mushrooms and broccoli. Then put the diced ham and grated low-fat cheese over the vegetables. Season with some fresh ground pepper and a little Spike Seasoning (or your favorite seasoning blend to use on eggs). Pour eggs over, then take a fork and gently stir so the ingredients are all combined and coated with egg. I save a little cheese to sprinkle on right before it goes in the oven.  (It may look like there’s not enough egg, but carry on and all will be well.) Bake about 40-45 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

Serve hot. I loved this with a dollop of low-fat sour cream on top.

Breakfast Recipes with Broccoli, Mushrooms, or Ham:

Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Cheesy Ham and Broccoli Frittata ~ The Food Charlatan
Broccoli, Ham, and Mozzarella Baked with Eggs ~ Kalyn’s Kitchen
Baked Egg Breakfast Casserole with Broccoli and Feta ~ Cookin’ Canuck
Slow Cooker Frittata with Broccoli, Ham, and Swiss ~ Kalyn’s Kitchen
Poblano and Mushroom Baked Eggs ~ All Roads Lead to the Kitchen
Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar ~ Kalyn’s 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, Mushrooms, Ham, and Cheddar Baked with Eggs

I made this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs out of ingredients I had hanging out in the fridge, and it turned out to be a combination that was really a winner!

Ingredients:

  • 1 lb. brown or white mushrooms, sliced
  • 1 T olive oil
  • 4 cups broccoli florets, cut into fairly small pieces
  • 2 cups diced ham, cut into small cubes
  • 2 cups grated cheddar or cheddar cheese blend
  • 14 eggs, beaten so whites and yolks are well-combined
  • 1-2 tsp. Spike Seasoning (or use your favorite all-purpose seasoning that’s good with eggs)
  • fresh ground black pepper to taste
  • sour cream for serving (optional but good)

Directions:

  1. Preheat oven to 375F/190C.  Spray a 10″ x 14″ glass baking dish with nonstick spray.
  2. Heat olive oil in large frying pan, then cook the sliced mushrooms over medium-high heat until they’re slightly browned and liquid has evaporated, about 8 minutes.
  3. While mushrooms cook, chop broccoli into small florets. Put broccoli into a glass measuring cup, cover with cling-wrap, and microwave just until broccoli barely starts to cook, about 1-2 minutes. (You can also cook the broccoli 2-3 minutes in boiling water and then drain well if you prefer that method.)
  4. Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
  5. In baking dish layer the cooked mushrooms, barely-cooked broccoli, diced ham, and grated cheese. (I save a little cheese to sprinkle on right before it goes in the oven.) Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs).
  6. Beat the eggs until whites and yolks are well-combined, then pour eggs over the broccoli-mushroom mixture.  Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg. (It may look like you need more egg, but trust me on this!)
  7. Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
  8. Serve hot, topped with a dollop of sour cream if desired.
  9. I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.  Reheat in the microwave for only 1-2 minutes. or heat for a few minutes in a frying pan on the stove.

Notes:

This recipe created by Kalyn when she had ingredients in the fridge that needed to be used.

All images and text ©

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is loaded with low-glycemic and low-carb ingredients, and as long as you use lean ham and low-fat cheddar, this would be a great breakfast dish for any phase of the South Beach Diet. It’s also perfect for other low-carb eating plans, and you could use higher-fat ham and full-fat dairy for most other low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on KalynsKitchen.com

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49 comments on “Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs”

  1. Hi Kalyn,

    This sounds great, but I don't see how many eggs to use. TIA

  2. Did I miss it? How many eggs? Looks good!

  3. This looks really good. How many eggs? Maybe I missed it, but I don't see it in the recipe.

  4. This sounds like a nummy recipe and I would like to make it, however, I did not see in the recipe the number of eggs to use. Please advise.

    BTW, I love your blog and have made several of your recipes. Nom!

  5. I love making a meal out of eggs. They're probably my favorite fast food ever. Combining them with such healthful ingredients is a wonderully easy way to eat well.

  6. Looks great! I like a breakfast casserole that isn't too eggy. But the recipe is missing the number of eggs (and I might try to substitute some/all for Egg Beaters). Or maybe I am just missing it… 🙂

    Thanks for a great recipe, as usual!

  7. I love your breakfast casseroles! They are a wonderful and easy way to feed a crowd of people breakfast or brunch.

  8. Egg bake — I like that! I'd leave the ham out of this one, and double up on the veggies.

  9. So sorry about leaving out the number of eggs and being slow to respond. I wrote this in a rush at home (after all the posts I had prepared in advance for BlogHerFood had disappeared in the recent Blogger outage.) And it published while I was out to dinner (with a dead battery on my iPhone so I couldn't check comments.) Thanks to everyone who caught it!

  10. You are indeed regal, in so many ways! Loved seeing you in Atlanta!

  11. I definitely consider you the queen of the breakfast casserole as well! No one has any excuse not to eat breakfast with these beauties around!

  12. This is a great idea, I am definitely going to whip this up tomorrow to eat it for the week!

  13. HTC, thank you. Good for one or two people to make and keep in the fridge for a quick breakfast too.

    Lydia, your breakfast casseroles inspire me as well.

    TW, thanks so much. Loved seeing you again as well.

    Joanne, thank you!

    Chloe, hope you enjoy.

  14. Kalyn,
    I love versatile recipes like this! Great to see you in Atlanta. Safe travels home.

  15. Susie, great meeting you too. Hope you enjoy the rest of your trip and have a safe trip home.

  16. That looks fantastic, Kalyn! My hubby would love it because of all the mushrooms. 😉

    Shirley

  17. Shirley, I'm with him on that!

  18. Oh Kalyn, you temptress you! That looks fantastic.

    I call them egg bakes too.

  19. CJ, it's just the perfect name isn't it?

  20. Happy to have bestowed the crown (well, of course, you earned it :-))! Love the egg bakes concept – even better. So great to catch up with you this weekend, Kalyn!

  21. Definitely one of your prettiest casseroles although they are all pretty nice looking!

  22. Om nom nom nom 😉

    Somehow I'm thinking toasted pine nuts might go nice in this.

  23. Nate, I am thinking that toasted pine nuts taste good in everything!

  24. What a delicious way to use eggs! love it!

  25. You are truly making me hungry with this beautiful casserole. I like that it is packed with so many veggies.

  26. I love it when I open your blog and find a recipe I've been looking for!

    This would be great to make for my lunch at work, I imagine it would even taste good cold.

    How do you think it would turn out with egg substitute?

  27. Brenda, love hearing that! I think egg substitute would work fine for this. And yes, I do think it would taste pretty good cold.

  28. Kayln,I made this for a pre-Mother's Day breakfast for a group of friends, and it was gobbled up by all! Thank you, and I will be making it again.

  29. We are huge fans of Kalyn Egg Bakes. So glad to have another to add to my list!

  30. Healthy Diet Is Always A Key To A Happy Life : ) Great Article !!

  31. Is this good looking egg bake just as good with egg beaters? Half egg beaters?

  32. I've never tried this kind of dish with Egg Beaters, but I'm sure it would be fine.

  33. Thank you for the great, healthy recipes. I use them in my home often!

  34. You're so welcome; so glad you're enjoying them.

  35. Has anyone tried it with egg beaters yet? Does it turn out ok??

  36. Accidentally deleted this comment: I'd really like to make this recipe, but don't have a 10X14 baking dish. How many eggs would you recommend for a 9X13 or 8X8 dish?

    I would use 8-10 eggs for a smaller dish, depending on how thick you like it. See this recipe for something similar made in a smaller dish.

  37. Thanks! So good~~ I made it in a smaller glass dish, maybe 8 11– Used 9 eggs and 1.5 cups cheese–and no ham– I did cook a little diced onion with the mushrooms. Awesome~ Breakfast three days in a row– And, I brought a piece to my Mom. Yummy–thanks, again.

  38. Colleen, so glad you enjoyed! And love to hear how you adapted it.

  39. I love looking over all the recipes you have posted. The ones I have tried have all been great. How long would I need to bake this if I used silicone cupcake liners instead of one big pan. I'm the only veggie lover in my house so I wouldn't need so much.

  40. Thanks Candice! For similar recipes (egg muffins) I usually bake 25-30 minutes at 375F.

  41. I just made this dish yesterday for breakfasts for the week for my husband and me. He's overweight and had success with SBD in the past so wanted to do it again. Unfortunately he has to cut cholesterol, so I made it with egg whites instead. It's very tasty, although not as good as with whole eggs, I'm sure! I also cut the recipe in half because it's just the two of us. It cooked faster as well, about 35 minutes, but I don't know if that was due to using egg whites or the reduced size. Looking forward to trying your other SBD breakfast items!

    • Hi Patty,
      Good to know about how the changes worked that you made. I always love hearing how people adapt the recipes. Yes, a small size will cook more quickly. Good luck to your husband; I know the SBD will work if you stick with it! At least it did for me.

  42. I don't calculate nutritional information as it's impossible for me to do it accurately when people use different ingredients or eat different size portions. If you need that information, check where it says "Nutritional Information" for some suggestions on how to calculate it.

  43. Pingback: Low Carb Easter Recipes: The Ultimate Guide! - lowcarb-ology

  44. 14 eggs! How perfect. That means I could make this for a week of tasty breakfast squares for myself (I’m calculating two eggs per day). Can you please advise how long it would last in the fridge? Would I need to freeze some of them? Otherwise, Thank you for your feedback.

    • It says in the recipe “I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week. Reheat in the microwave for only 1-2 minutes. or heat for a few minutes in a frying pan on the stove.” I think it will keep at least a week, and maybe a day or two longer. I love having something like this in the fridge so breakfast is covered; hope you enjoy!

  45. Love the swipe feature!

    • Yes, I finally got 10,000 followers on Instagram so I could do it. (I am such an Instagram avoider!) Then it took me FOREVER to figure it out! I am so ridiculously not techy! Glad it’s useful though!

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