Got leftover holiday ham? Make this fluffy, creamy, cheesy Healthy Ham and Broccoli Egg Bake recipe and enjoy it for breakfast, brunch, lunch, or dinner!
Stuffing my face with lots of food over the Easter holiday + leftover ham = this Healthy Ham and Broccoli Egg Bake recipe!
I have a serious confession: This blog is making me fat. Now I understand my confession may not be promoting my blog in the most positive way but it’s the truth. I am a small framed person and I have gained about 8 pounds since starting this blog roughly 8 months ago. An extra 8 pounds on a small frame is not good and summer is coming up so that’s another not good.
Trying to reflect on the positive, I think it’s great that I’m averaging only gaining around 1 pound a month, considering I eat a lot of food and it’s always a never ending good time of carbs and sugar and potato chips around here.
Seriously thou, I’m thinking after a year I could be up another 12 pounds and that would be an extra 20 pounds in all. Oh hells naw. It’s time to, as Barney Fife would say, “Nip it in the bud!”
How exactly am I nipping it in the bud? Well, I’ve upped my exercise routine by doing yoga very morning instead of just three times a week and I’m trying to eat low carb or Paleo meals (as much as my blog will let me) through the week and on the weekends.
This Healthy Ham and Broccoli Egg Bake recipe was written down as “Ham and Broccoli Quiche” on a piece of paper from a long time ago. It was in the low carb section of my recipe box and I’m pretty sure I adapted it from an Atkins or South Beach other popular low-carb diet at the time.
It does have 4 tablespoons of flour in it, so it’s not entirely gluten-free. I’ve made it a few times without the flour, but it turns out a little watery. Feel free to leave out the flour if a little extra moisture doesn’t bother you or if you want to turn it into a keto casserole.
One of the best things about this dish is the leftovers. I’ll make it for dinner one night and then lightly fry the leftover slices for breakfast the next morning. A two-in-one meal! Wooohooo!
Hope you enjoy making this Healthy Ham and Broccoli Egg Bake and enjoying the delicious leftovers! Also, be on the lookout for more more healthy recipes on TEA if doing daily yoga doesn’t work or if I can’t quit my potato chips.
- 2 tablespoons garlic , minced
- 2 green onions , the green & white parts minced
- 2 tablespoons butter , unsalted
- 2 tablespoons olive oil
- 1 large head of fresh broccoli
- 2 cups cooked ham , chopped
- 16 ounces cottage cheese
- 4 tablespoons flour (can leave out to make low carb but cooked casserole will be a little watery)
- 12 fresh eggs , beaten
- 8 ounces cheese , shredded (any variety of firm cheese, like cheddar, colby, pepper jack, monterey jack, etc.)
- Preheat oven to 350F/ 176C. In a small pan over medium-high heat, combine the butter and olive oil and sauté the onions and garlic for 3-4 minutes. Set aside and let cool.
Separate broccoli head into small florets and steam in a large saucepan for 1 minute. Drain and set aside to cool. Once cooled, finely chop broccoli and set aside.
- In a large bowl, add cooled garlic and onion mixture, finely chopped broccoli, chopped ham, cottage cheese, flour, eggs, and shredded cheese. Mix until thoroughly combined.
Lightly grease a 13X9 baking dish. Pour in the egg mixture and bake for 35-40 minutes, or until fully cooked and middle does not jiggle.
- Store leftovers in a tightly covered container in the refrigerator for up to 3 days.
- Can heat up leftovers by frying a slice of leftover egg bake in a pan with a little bit of butter or oil.
- TEA reader Cat made this recipe truly low carb by substituting 1 tablespoon of coconut flour for the 1/4 cup of AP flour. She said the texture is perfect and not watery at all!