Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs

This low-carb breakfast casserole has a lot of broccoli, ham, and Mozzarella baked with just enough eggs to hold it together!

INGREDIENTS

• 6 cups chopped broccoli pieces, blanched about 2 minutes, then drained well.
• 2 cups diced ham
• 1 cup grated Mozzarella
• 1/3 cup thinly sliced green onion (optional, but good)
• 10 eggs, beaten well
• 1 tsp. Spike Seasoning (or other all-purpose seasoning blend)
• fresh-ground black pepper, to taste

INSTRUCTIONS

• Heat oven to 375F/190C. Spray a 9"x12" casserole dish with non-stick spray.
• Bring a medium-sized pot of water to a boil.
• Dice ham, slice green onions, and measure the Mozzarella cheese.
• When water boils, cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well.
• Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.
• Season with Spike Seasoning (affiliate link) 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.
• Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.

https://kalynskitchen.com/broccoli-ham-mozzarella-egg-bake/

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