{"id":22082,"date":"2025-09-26T08:59:00","date_gmt":"2025-09-26T14:59:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/recipe-for-broccoli-mushrooms-ham-and\/"},"modified":"2025-09-26T09:59:07","modified_gmt":"2025-09-26T15:59:07","slug":"recipe-for-broccoli-mushrooms-ham-and","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/recipe-for-broccoli-mushrooms-ham-and\/","title":{"rendered":"Low-Carb Breakfast Bake (with Broccoli, Mushrooms, Ham, and Cheddar)"},"content":{"rendered":"

This Low-Carb Breakfast Bake has Broccoli, Mushrooms, Ham, and Cheddar baked with eggs for so many great flavors! And this is a perfect breakfast option for Weekend Food Prep that’s extra low in carbs and high in protein!<\/em><\/p>\n

PIN the low-carb breakfast bake to try it later!<\/a><\/p>\n

\"Broccoli,<\/p>\n

Low-Carb Breakfast Bake (with Broccoli, Mushrooms, Ham, and Cheddar)<\/strong> is a wonderful breakfast to make on the weekend. I love this combination for breakfast and I’m recommending this recipe for my Friday Favorites<\/a> pick this week.<\/p>\n

I do love weekends when I’m home and have time to get caught up on things. And this weekend I’m thinking about Weekend Food Prep<\/a>, and I love to make something tasty and have leftovers to eat for a few days! I created that category on the blog because of my fondness for cooking ahead, a habit I acquired when I was teaching school and had to plan ahead for lunches! In those days, I didn’t want to eat the school lunch food and there was no time to go out!<\/p>\n

Now that I’m a blogger working at home, I’m not as good about cooking on the weekend, but it’s something I’m always trying to improve on! And nothing helps me stay on track with my carb-conscious eating like having tasty food in the fridge that’s ready to eat.<\/p>\n

<\/p>\n

What ingredients do you need for this recipe?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

    \n
  • mushrooms<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • broccoli florets<\/li>\n
  • diced ham<\/li>\n
  • grated cheddar cheese<\/li>\n
  • eggs<\/li>\n
  • Spike Seasoning<\/a> (affiliate link) or other all-purpose seasoning blend<\/li>\n
  • fresh ground black pepper to taste<\/li>\n<\/ul>\n

    Why is this Egg Bake not a breakfast casserole?<\/h2>\n

    Breakfast dishes like this Low-Carb Egg Bake have a lot of veggies, meat, or cheese with just enough egg to hold it together. That makes them a little different from my other breakfast casseroles that have more egg.<\/p>\n

    Why this Low-Carb Egg Bake is perfect to make on the weekend:<\/h2>\n

    This recipe makes 8 servings and keeps in the fridge for more than a week, so hopefully you’ll be able to enjoy it for quite a few breakfasts! Some people do freeze this type of dish, but personally I don’t care for how it releases water when it thaws.<\/p>\n

    How many carbs are there in this low-carb breakfast bake?<\/h2>\n

    This extra low-carb baked breakfast dish has only 3 net carbs per serving and 28 grams of protein, so enjoy!<\/p>\n

    \"Broccoli,<\/p>\n

    Making the Low-Carb Breakfast Bake (with Broccoli, Mushrooms, Ham, and Cheddar):<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

      \n
    1. Brown a pound of sliced mushrooms in a small amount of olive oil.  (I used pre-sliced mushrooms, which made it quick.)<\/li>\n
    2. I cut the broccoli into pieces that were quite small, then microwaved the broccoli for just a couple of minutes.<\/li>\n
    3. Dice enough ham to make about 2 cups of small ham cubes.<\/li>\n
    4. Measure out two cups of grated cheddar cheese.<\/li>\n
    5. Whisk 14 eggs until whites and yolks are completely combined.<\/li>\n
    6. Spray a large 10″ x 14″ glass baking dish with non-stick spray; then layer the barely cooked mushrooms and broccoli.<\/li>\n
    7. Then put the diced ham and grated cheese over the vegetables.<\/li>\n
    8. Season with some fresh ground pepper and a little Spike Seasoning<\/a> (affiliate link) or your favorite seasoning blend to use on eggs.<\/li>\n
    9. Pour eggs over, then take a fork and gently stir so the ingredients are all combined and coated with egg.<\/li>\n
    10. I save a little cheese to sprinkle on right before it goes in the oven. <\/li>\n
    11. Bake about 40 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.<\/li>\n
    12. Serve hot.<\/li>\n
    13. I really like the low-carb breakfast bake with a dollop of sour cream on top.<\/li>\n<\/ol>\n

      \"Broccoli,<\/p>\n

      Want more low-carb breakfasts to bake on the weekend?<\/h2>\n

      If you like the idea of making a low-carb breakfast bake on the weekend to eat for the week, check out Keto Breakfasts to Bake on the Weekend and Eat All Week<\/a>!<\/p>\n