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Kalyn's Kitchen

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs has so many great flavors, and this is a perfect breakfast option 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! 

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.

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!

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs process shots collages

How to Make Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs:

(Scroll down for complete printable recipe.)

  1. Brown a pound of sliced mushrooms in a small amount of olive oil.  (I used pre-sliced mushrooms, which made it quick.)
  2. I cut the broccoli into pieces that were quite small, then microwaved the broccoli for just a couple of minutes.
  3. Dice enough ham to make about 2 cups of small ham cubes.
  4. Measure out two cups of grated cheddar cheese.
  5. Whisk 14 eggs until whites and yolks are completely combined.
  6. Spray a large 10″ x 14″ glass baking dish with non-stick spray; then layer the barely cooked mushrooms and broccoli.
  7. Then put the diced ham and grated cheese over the vegetables.
  8. Season with some fresh ground pepper and a little Spike Seasoning (affiliate link) or your favorite seasoning blend to use on eggs.
  9. 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. 
  10. Bake about 40-45 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.
  11. Serve hot.

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

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

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

Yield 8 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

There are so many great flavors in this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs, and this is a perfect breakfast option for Weekend Food Prep!

Ingredients

  • 1 lb. 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 cheese
  • 14 eggs, beaten so whites and yolks are well-combined
  • 1-2 tsp. Spike Seasoning (see notes)
  • fresh ground black pepper to taste

Instructions

  1. Preheat oven to 375F/190C.
  2. Spray a 10″ x 14″ glass baking dish with nonstick spray.
  3. 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.
  4. 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.)
  5. Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
  6. 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.)
  7. Season with fresh-ground black pepper and Spike Seasoning (or your favorite seasoning blend to use on eggs).
  8. Beat the eggs until whites and yolks are well-combined, then pour eggs over the broccoli-mushroom mixture.
  9. 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!)
  10. Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
  11. Serve hot, topped with a dollop of sour cream if desired.
  12. I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.
  13. Reheat in the microwave for only 1-2 minutes. or heat for a few minutes in a frying pan on the stove.

Notes

I love Spike Seasoning (affiliate link) but you can use any all-purpose seasoning that's good with eggs.

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

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 352 Total Fat: 22g Saturated Fat: 9g Unsaturated Fat: 11g Cholesterol: 398mg Sodium: 1050mg Carbohydrates: 7g Fiber: 4g Sugar: 3g Protein: 28g
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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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.

Pinterest image of Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

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    51 Comments on “Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs”

  1. Pingback: 25+ Cheap Keto Meals - Keto Recipes on a Budget

  2. I wish there was an easy way for me to make that happen. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit more 2,000+ recipes. I am planning to add nutritional information, but not until the editing project is done.

    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. That’s all I am able to do at this time.

  3. Seriously? You think I would go to all the work of creating a recipe, buying the ingredients, taking photos, editing the photos, creating graphics, and writing the posts to advertise a nutritional analyzer that I don’t even own? Obviously you are under no obligation to use my recipes, but don’t insult me.

    And there is a good reason why I can’t provide nutritional information at this time. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

    I give two links (where it says “Nutritional Information”) merely as suggestions of two ways to get that information and because that’s all I am able to do at this time.

  4. 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!

  5. 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!

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

  7. 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.

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