Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs has lots of broccoli with a touch ham and mozzarella baked with the eggs for a aggregate that’s genuinely delish! And it’s also Keto, low-glycemic, gluten-free, and may be South seashore diet pleasant; use the Breakfast Dishes to locate more recipes like this one.
This breakfast casserole is loaded with low-carb components, plus I think looking to devour vegetables with each meal is one of the satisfactory wholesome consuming pointers ever, and i’ve made this pretty a few instances to keep inside the refrigerator for several days of tasty breakfasts. I’ve enjoyed it in a flatter model and additionally in the version in these photographs which has a chunk greater broccoli, ham, and egg, and i’ll give a range inside the recipe so that you can decide which model you need
INGREDIENTS:
- 4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.
- 1-2 cups diced ham (1/2 – 1 lb.)
- 1 cup grated Mozzarella
- 1/3 cup thinly sliced green onion (optional, but good)
- 8-10 eggs, beaten well
- Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)
- fresh-ground black pepper, to taste
- sour cream, for serving (optional)
DIRECTIONS:
- Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray. (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)
- Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.
- Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish. Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.
- Use a fork to “stir” the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but carry on!)
- Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)
- Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.
NOTES:
- I love Spike Seasoning for eggs, but use any all-purpose seasoning you like
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