Healthy Ham and Broccoli Casserole with eggs, a low carb recipe for a delicious brunch. It's light, but filling, jam-packed with fantastic flavours, the perfect recipe after an epic feast like Thanksgiving or Christmas. The ham can be replaced with turkey, chicken or beef, or omitted, for a vegetarian version. This broccoli bake is my absolute favourite side dish.
Casseroles are just perfect when you need to use up whatever ingredients you have around. Or leftovers after a big feast. Sure, you can make them from scratch with fresh meat and veggies too, but using cooked ones saves money and cuts down on the prep time considerably.
This ham and broccoli casserole can't be any simpler. You can use either fresh, frozen or leftover roasted broccoli, deli ham or leftover ham - I have this amazing gammon joint recipe that you can you its leftovers. Again, when it comes to cheese, there is no right or wrong, any cheese you have would do, no need to buy shredded cheddar cheese specially for this recipe.
Cheddar is usually my preferred cheese as it's got that sharpness that adds taste to any dish. Plus, I find that it's salty enough, and most dishes will only need a little bit of added salt once you add cheddar. So, only bonus points here.
How many eggs you use for this casserole depends on the dish you have as well, but 5 medium eggs should do, since I always like to add some milk to the beaten eggs, it takes away that "eggy" taste.
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Ingredients needed
- broccoli florets - fresh or frozen
- ham - deli or leftover ham
- cheddar cheese - grated
- eggs
- milk
- salt & black pepper
- butter - for greasing
Step-by-step photos and instructions to make ham and broccoli casserole
This dish is so simple to make, but so so delicious. I kept my casserole on the healthy, low-carb side, but you can also add some carbs to it, potatoes and pasta being the best choices. Just make sure they are both cooked before the dish goes in the oven, otherwise they will not have time to cook once added to the other ingredients.
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- butter an oven-proof dish
- whether you use fresh or frozen broccoli, add the florets to a pot with water, and bring to a boil, once the broccoli softens a bit, drain the water and add it to the buttered dish
- cut the ham into cubes, and add it to the broccoli
- in a separate bowl, beat the eggs, add the milk, season with salt and pepper, and pour it over the broccoli and ham
- top with the grated cheddar, and pop the dish in the oven
- bake at 180 degrees Celsius (350 Fahrenheit) for 35-40 minutes or until the cheese is melted and the eggy mixture is fully cooked
A dish for every occasion
This ham broccoli casserole can be enjoyed any time of the day. I wouldn't mind it for brunch, or it can also make a delicious side dish for a nice roast, or, why not, on its own. It might be a light dish, but it's filling enough to keep you going for a long time.
It reminds me of my Low Carb Crustless Broccoli and Cheese Quiche, which uses a lot less veggies, since the egg filling is what we focus on, but it's as delicious and easy to make.
With this ham and broccoli casserole, the egg mixture does not need to cover the ingredients, the broccoli and ham are the real start here. DO give it a go, it can be an excellent addition for your Thanksgiving or Christmas dinner menu too.
Other broccoli recipes
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Cheesy Ham Broccoli Casserole
Ingredients
- 3 cups broccoli florets (fresh or frozen)
- 1 cup ham (deli or leftover ham)
- 1 cup cheddar cheese, grated
- 5 eggs
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter for greasing
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Instructions
- Add the broccoli florets to a pan with salted water and bring to a boil.
- Cook for 3-4 minutes until the broccoli is slightly tender, then drain the water well.
- Butter an oven-proof dish, the add the cooked broccoli florets.
- Cut the ham into cubes, and add it to the broccoli.
- Top with the grated cheese.
- In a bowl, beat the eggs, add the milk, salt and pepper and give it a good stir.
- Pour it over the other ingredients.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30-40 minutes or until the egg is cooked, and the cheese is melted.
Henna says
Overall good, but pretty bland. Definitely needs something else to balance the flavour.
Renay says
Hi Mary Lou! I used 2 eggs and a can of cream of onion soup.
Mary Lou says
Can this be made with less eggs? Was thinking of serving it with a side of rice.
Daniela Apostol says
I haven't tried with less eggs, but l suspect the texture won't be right, as the eggs add the necessary moisture to the dish.
Cindy says
What size pan does this recipe call for. Not sure if I need to double it or not
Joyce says
Best ham, broccoli, egg, and cheese casserole I've ever tried! It was super easy to put together, and the taste unbeatable! Definitely will become my go-to breakfast item when company arrives.
Daniela Apostol says
I am glad you liked it!
Nick says
Hello Daniela... made this with leftover smoked ham. Simple and delicious!
Daniela Apostol says
I am glad you liked it!
Ellen says
Delicious and just the thing for leftover ham from Thanksgiving! Will definitely make this again. Might add onion.
Daniela Apostol says
I am glad you liked it!
Amber says
What size oven proof dish ?
NickiDE says
You don't list a pan size. Photo looks like 13x9?
Daniela Apostol says
It’s a 9x6 inches, or 23x15 cm.
Gracia says
I just made this, and it is delicious! Thank you for providing the pan size, AND for a nice-sized recipe. It's perfect for using up leftovers and right-sized for one or two people, so you aren't eating it all week. Easy enough to double if you need a big pan to bring somewhere (which I plan to do this weekend). The only thing I did differently was cook fresh broccoli with a little water (didn't boil it). That's how I normally do it, and it just takes a few minutes. Thank you for the awesome recipe!
Daniela Apostol says
I am glad you enjoyed the recipe!
joyce says
it was delicious, will definately make again!
Clara says
Easy and delicious!
Daniela Anderson says
Thank you!
Kait says
Can this be made ahead of time? If so, how?
Daniela Anderson says
You can make it, and to reheat, just pop it in the oven, it should be alright in the fridge for 2-3 days.