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! And this amazing low-carb breakfast bake only has 3 net carbs per serving!
PIN Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs to try it later!
It’s Labor Day weekend in the U.S. and 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.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- olive oil
- broccoli florets
- diced ham
- grated cheddar cheese
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
- fresh ground black pepper to taste
What is an Egg Bake?
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. That makes them a little different from my other breakfast casseroles that have more egg. And this recipe makes 8 servings and keeps in the fridge for more than a week, so hopefully you’ll be able to have enough for a few breakfasts!
Want more breakfasts to bake ahead on the weekend?
If you like the idea of baking a breakfast on the weekend so it’s ready to eat for the week, check out my round-up of Low-Carb and Keto Breakfasts to Bake on the Weekend and Eat All Week! This is only one of the tasty breakfast ideas featured there.
How to make Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 cheese.
- Whisk 14 eggs until whites and yolks are completely combined.
- 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 cheese over the vegetables.
- Season with some fresh ground pepper and a little Spike Seasoning (affiliate link) 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.
- Bake about 40 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.
- 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
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!
- 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
- Preheat oven to 375F/190C.
- Spray a 10″ x 14″ glass baking dish with nonstick spray.
- 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.
- 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.)
- Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
- 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).
- 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!)
- Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
- Serve hot, topped with a dollop of sour cream if desired.
- 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 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.
Amount Per Serving: Calories: 352Total Fat: 22gSaturated Fat: 9gUnsaturated Fat: 11gCholesterol: 398mgSodium: 1050mgCarbohydrates: 7gFiber: 4gSugar: 3gProtein: 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is loaded with low-carb ingredients, and it’s great for low-carb and Keto eating plans. 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.
Find More Recipes Like This One:
Check out Breakfast Recipes for more low-carb breakfast casseroles like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
46 Comments on “Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs”
Love this recipe. Have made it at least 6 times. Very popular with my keto diet friends and non-diet friends alike! Sometimes I sub 2 cups cooked, crumbled breakfast sausage instead of the ham for a change up. If I don’t have 14 eggs handy, I’ll use 12 and add 2 tbs of heavy cream. Always comes out delicious. Thank you for all your lovely recipes. I truly appreciate the time you take to write out instructions, tips, etc as well as the gorgeous pictures that accompany your recipes.
Thanks for the very kind feedback! So glad you are enjoying the recipes!
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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!
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!
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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!
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.
Thanks Candice! For similar recipes (egg muffins) I usually bake 25-30 minutes at 375F.
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.
Colleen, so glad you enjoyed! And love to hear how you adapted it.
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.
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.
Has anyone tried it with egg beaters yet? Does it turn out ok??
You're so welcome; so glad you're enjoying them.
Thank you for the great, healthy recipes. I use them in my home often!
I've never tried this kind of dish with Egg Beaters, but I'm sure it would be fine.
Is this good looking egg bake just as good with egg beaters? Half egg beaters?
Healthy Diet Is Always A Key To A Happy Life : ) Great Article !!
We are huge fans of Kalyn Egg Bakes. So glad to have another to add to my list!
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.
Brenda, love hearing that! I think egg substitute would work fine for this. And yes, I do think it would taste pretty good cold.