Make this delicious low carb breakfast casserole which is filled with cauliflower and broccoli, ham, eggs and white cheddar.
Ham is amazing isn’t it? I really only have it on holidays such as Easter and Christmas, but it’s the gift that keeps on giving, since they are so big. The past couple of years I have bought the hams at Costco. They taste great and I like that I have the option of not using the sugar-filled glaze.
This low carb breakfast casserole is great for lazy weekend days. I like to make it when I get up in the morning and there is enough so that when the kids wake up hours later they have breakfast ready to eat.
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So Happy to Meat You
In this low carb breakfast casserole recipe, I used leftover Christmas ham. Of course, if you don’t have leftover ham you can grab a thick slice of ham from the deli at the market. Or you can use bacon, pancetta or whatever you like.
Or get a little crazy and add some cooked ground beef or ground sausage. Mmmm, even some diced Chicken Apple Sausage sound delicious in this breakfast casserole.
Eat Your Veggies
To make the cauliflower and broccoli tender, I lightly steamed them prior to baking the casserole. It’s super easy and makes it so that each bite of the casserole is just as tender as the last.
Don’t like broccoli? Used up all the cauliflower making Cheesy Cheddar Cauliflower Rice? No problem. There’s a bunch of vegetables that would taste great in this low carb breakfast casserole. Try some asparagus, bell peppers or mushrooms. Use up those leftover vegetables from that holiday veggie platter.
More Cheese Please
This recipe calls for sharp white cheddar cheese. I’m partial to sharp white cheddar and extra sharp white cheddar, but really, most cheeses would work. Try it with gouda or Swiss and then let me know how delicious it is!
I baked this casserole in one of those CorningWare 2.5 quart white casserole dishes. It’s the kind you find at Amazon, Target or Walmart and is probably found in kitchens through out the universe. If you are using a different sized or even shape of casserole dish, be sure to adjust the cooking time. Because burned food makes me sad.
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 5 ounces ham, diced
- 10 eggs, beaten
- 2 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh green onion, chopped
- 2 tablespoons fresh flat leaf parsley, chopped
- 1 1/2 cups sharp white cheddar, grated and divided
- Ground black pepper to taste.
Preheat oven to 375F and grease a 2.5 quart casserole dish.
Over boiling water, steam the cauliflower and broccoli florets for about five minutes, until they can easily pierced with a fork, being careful not to overcook. Place in casserole dish once done.
In a large bowl, whisk eggs, garlic powder, sour cream and black pepper until well blended.
Stir in green onions, parsley, diced ham and 1 cup of the white cheddar cheese.
Pour egg mixture over the vegetables in the baking dish, ensuring each floret has some egg on it, even if not completely covered.
Bake for 35 - 50 minutes, checking the middle with a fork in the middle to see if it is throughly cooked.
Once the casserole is cooked, sprinkle the remaining cheese on top and let melt in the oven, approximately 1 minute.
Serve with a side of sour cream, hot sauce, green chiles...you name it!
Oven times will vary depending on the oven and the size/shape of your casserole dish.
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CorningWare French White 2.5-quart Oval Casserole with Glass Lid
Chosen Foods 100% Pure Avocado Oil Spray 6 oz.
EARTHBOUND FARM Organic Broccoli & Cauliflower, 9 OZ
Green Onion (Scallions) Organic, 1 Bunch
Organic Italian Parsley, One Bunch
Daisy, Regular Sour Cream, 24 oz
Tillamook, Vintage White Extra Sharp Cheddar Cheese, 8 oz
McCormick Roasted Garlic Powder, 2.62 oz
Happy Egg Large Brown Grade A Eggs, Free Range Eggs-12ct
Nutrition Information:Yield: 6 Serving Size: approx 1 cup
Amount Per Serving: Calories: 305Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 356mgSodium: 563mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 24g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.