Savory Low-Carb Ham & Broccoli Breakfast Casserole
This low-carb ham and broccoli breakfast casserole delivers puffed, golden edges and a savory cheddar center that holds its shape on the plate. It takes just fifteen minutes to build, giving you a warm, low-effort start to a slow weekend morning.
The Skillet Step You Can’t Skip
The first time I tested this, I left the broccoli in large, standard florets. They breached the surface of the eggs, scorching in the oven while remaining tough and fibrous in the center.
The fix is chopping the broccoli aggressively small, almost into bite-sized confetti. You want them to easily suspend in the egg mixture.
Toss those small pieces in the skillet with the onions and peppers. Sauté for just 3-4 minutes until they turn a vibrant green. They will finish softening in the oven.
What the Mustard Powder Actually Does
You might look at the dry mustard powder and wonder if this bake tastes like a hot dog stand. It doesn’t.
Instead, the mustard acts as a background amplifier. It gives the sharp cheddar a deep, savory backbone without adding extra salt.
When you whisk it into the eggs and milk, the aroma is subtle. But once that mixture hits the hot ham and vegetables, it smells distinctly rich and completely inviting.
Making It Last the Week
I love leaning on recipes like this to bridge the gap between weekend brunch and busy weekday mornings. It bakes up sturdy and holds beautifully in the fridge for up to four days.
If you want to add a bright contrast, top a warm slice with some Velvety Avocado Lime Crema. The cold, zesty finish cuts right through the rich eggs and savory ham.
Having a solid, high-protein bake ready to go makes those early mornings much less chaotic. If you are stocking up for the week, grab my ultimate low-carb shopping list to keep things straightforward.
Pair a warm square with a cup of Cozy Ginger Cinnamon Tea, and you have a quiet, comforting start to the day.
Classic Farmhouse Ham & Broccoli Breakfast Bake (Low-Carb Style)
This wholesome breakfast bake brings together savory ham, tender broccoli, and fluffy eggs for a comforting meal that feels right at home on an American brunch table. By loading up on fiber-rich green vegetables and lean protein, this dish is designed to provide a satisfying start to your day. It’s naturally low-carb and perfect for weekend meal prepping—just reheat a square for a quick, nourishing start to your busy weekdays.
- Total Time50 minutes
- Yield1 9x13-inch Casserole (10 servings) 1x
Ingredients
Produce & Meat
- 4 cups broccoli florets, cut into small bite-sized pieces (approx. 1 medium head)
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 2 cups cooked ham, diced (look for lower-sodium options if available)
- ½ yellow onion, diced
Dairy & Eggs
- 1 cup sharp cheddar cheese, shredded
- 12 large eggs
- ½ cup milk (1% dairy or unsweetened almond milk work well)
Pantry & Seasonings
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dry mustard powder (adds a savory depth without extra salt)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a little oil or non-stick spray and set it aside.
- Sauté the aromatics: Place a large skillet over medium heat and warm the olive oil. Toss in the diced onion and green bell pepper, sautéing for about 3 minutes until they begin to soften.
- Soften the broccoli: Add the small broccoli florets and minced garlic to the skillet. Cook for another 3-4 minutes, stirring frequently, until the broccoli turns a vibrant bright green and is crisp-tender. (Tip: Keeping the pieces small ensures they cook through perfectly in the oven).
- Assemble the base: Transfer the cooked vegetable mixture into your prepared baking dish, spreading it out evenly. Scatter the diced ham and shredded cheddar cheese over the veggies, then gently toss everything right in the dish to distribute the ingredients.
- Whisk the egg mixture: In a large mixing bowl, crack the eggs and add the milk, kosher salt, black pepper, and dry mustard powder. Whisk vigorously until the mixture is pale yellow and slightly frothy.
- Bake: Pour the egg mixture evenly over the ham and vegetables in the casserole dish. Place in the oven and bake for 30 to 35 minutes. You’ll know it’s done when the center is set (no longer jiggly) and the edges are puffed and golden brown.
- Serve: Remove from the oven and let it rest for 5-10 minutes to set. Slice into squares and serve warm.
Notes
- Allergy Alert: This recipe contains eggs and dairy (cheese/milk). To make it dairy-free, omit the cheese or use a vegan alternative, and ensure you use non-dairy milk.
- Comparison: Compared to traditional quiches with crust, this version is approximately 70-80% lower in carbohydrates.
Personal Twist
- A Kick of Heat: Serve with a dash of vinegar-based hot sauce (like Tabasco) on top; the acidity cuts through the richness of the eggs perfectly.
- Creamy Addition: Top each warm square with a few slices of fresh avocado to add healthy fats and extra creaminess that pairs beautifully with the salty ham.
- Make-Ahead Magic: Bake this on Sunday, let it cool completely, and store individual slices in airtight containers for a grab-and-go breakfast that stays fresh for up to 4 days.
Nutritional info (per serving, 1/10th of recipe): Calories: 210 | Total Fat: 13g (Saturated: 5g) | Cholesterol: 248mg | Sodium: 570mg | Total Carbs: 6g (Fiber: 1.5g, Sugars: 2.5g) | Net Carbs: 4.5g | Protein: 18g [High in Vitamin C]
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Since I track my macros closely to manage my own symptoms, I included the nutritional estimates below. Remember, I’m just sharing what works in my kitchen, not handing out medical advice, so always run specific dietary needs by your doctor.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. She specializes in translating nutritional science into simple, delicious recipes that fit into real life. When she isn’t in the kitchen, you’ll find her hiking the trails or enjoying a slow morning coffee with her Golden Retriever, Barnaby. Read her full story.
