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!
Easter holiday + leftover ham = this Healthy Ham and Broccoli Egg Bake recipe!
If your family’s Easter is anything like my family’s Easter, then you just might have an overload of leftover ham after the holiday dinner. We always cook the biggest ham we can find, planning in advance the bounty of leftovers that are to come. That night, I’ll have dreams of frying up thick slices of ham in a pan with a couple of sunny side up eggs for breakfast the next morning. I end up eating ham and eggs every morning for the whole week. Ham and eggs go together like peanut butter and jelly!
The perfect meal on a low carb diet
After the Easter holiday, I’m ready to go on a healthier, seriously low carb diet. I set aside all of the bread, chips, and desserts for meat, vegetables, and eggs. This ham and egg bake recipe was written down a long time ago on a piece of paper as “Ham and Broccoli Quiche” and was in the low carb section of my recipe box. I’m pretty sure I adapted it from an Atkins recipe from the 90s, when low carb was king.
It does have 4 tablespoons of AP 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. You can use coconut flour to make the egg bake gluten-free and a true Paleo, whole30, or keto casserole.
Reasons to LOVE this egg casserole recipe:
- So easy to put together, with only 10 minutes of prep time, so it’s ideal for a weeknight dinner!
- It’s a all-in-one meal with protein (ham and egg), veggie (broccoli) and dairy (cheese!)
- It’s a super economical family meal
- The leftovers are killer sliced up and fried in a skillet…
Seriously, 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!
Some side dish recipe suggestions:
- Mashed Potato Pancakes ~ If you’ve got leftover ham, you’ve probably got some leftover mashed potatoes too. Make some crispy potato pancakes as the perfect accompaniment to this egg bake.
- Easy Pico de Gallo ~ I love a cool fresh tomato salsa with herbs on the side with cooked eggs. The flavors really go well together, especially with the fried casserole slices.
- Lyonnaise Potatoes ~ Because crispy potatoes fried in fat with onions rule and one potato recipe suggestion is never enough (two is better).
- Caramel Coffee Glazed Nutella Donuts ~ I know this is a healthy recipe post, but donuts are awesome and must be included in every recipe list!
Next time you have ham leftovers, make this Healthy Ham and Broccoli Egg Bake and let me know below what you served with it! Don’t forget to fry up leftover slices for another breakfast, lunch, or dinner too.
- 2 tablespoons garlic, minced
- 2 green onions, minced, both green & white parts
- 2 tablespoons butter, unsalted
- 1 large head of fresh broccoli
- 2 cups cooked ham, chopped
- 16 ounces cottage cheese
- 4 tablespoons all purpose flour (to make low carb: substitute 1 tablespoon of coconut flour for flour)
- 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, melt the butter 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!