Friday, October 19, 2012

Recipe for Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs.
This breakfast dish has broccoli, mushrooms, ham, and cheddar baked with just enough eggs to hold it together, and it's low-carb, gluten-free, and Phase One.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I love this breakfast casserole with lots of broccoli, mushrooms, ham, and cheese, and just enough eggs to keep it together.)

Recently on Twitter a blogging friend called me "the queen of the breakfast casserole."  It made me smile, because I've posted a lot of breakfast casseroles through the years, and they're something I still enjoy having in the fridge for breakfasts throughout the week.  Recently though, I've been making a version that's slightly different from my basic breakfast casserole recipe.  These new baked egg dishes (like Sausage, Mushrooms, and Feta Baked with Eggs) have a lot of veggies, meat, or cheese with just enough egg to hold it together, so on the archives page for breakfast recipes I've decided I'm going to call them "Egg Bakes" so people realize they're just a little different from my other breakfast casseroles.  In the version I'm posting here I used a lot of ingredients I had in the fridge to create a flavor combination that really worked.

Saute a pound of sliced mushrooms in a small amount of olive oil.  (I used pre-sliced mushrooms, which made it quick.)

I cut the broccoli into pieces that were quite small, then blanched them in boiling water for only a couple of minutes.

I had leftover Black Forest Ham from Easter, and it was delicious in this.

I used 2 cups of low-fat Four Cheese Mexican Blend, which has 9 grams of fat in 1/3 cup.

Layer the blanched broccoli and then the sauteed mushrooms in a 10 X 14 inch glass baking dish that you've sprayed with nonstick spray.

Then put the diced ham and grated low-fat cheese over the vegetables.

Beat the eggs with Spike Seasoning (or your favorite all-purpose seasoning that's good with eggs) and some black pepper.

Pour eggs over, then take a fork and gently stir so the ingredients are all combined and coated with egg.  (It may look like there's not enough egg, but carry on and all will be well.)

Bake about 50-60 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.  Serve hot.  I loved this with a dollop of low-fat sour cream on top.


Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs
(Makes about 8 servings; recipe created by Kalyn)

Ingredients:
1 lb. brown or white mushrooms, sliced
1 T olive oil
4 cups broccoli flowerets, cut into fairly small pieces
2 cups diced ham (if making this for the South Beach Diet, use lean ham with not more than 10% fat)
2 cups grated low-fat cheese (I used Four Cheese Mexican Blend)
12 eggs
1 tsp. Spike Seasoning (or your favorite all-purpose seasoning that's good with eggs)
fresh ground black pepper to taste

Instructions:
Preheat oven to 375F/190C.  Spray a 10" x 14" glass baking dish with nonstick spray.

Heat olive oil in large frying pan, then saute mushrooms until they're soft and liquid has evaporated, about 8 minutes.  While mushrooms cook, chop broccoli and bring a large pot of slightly salted water to a boil.  Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.)  Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.

In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese.  Beat the eggs with the Spike Seasoning and black pepper and pour over the other ingredients.  Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.

Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned.  Serve hot, topped with a dollop of low-fat sour cream if desired.

I wouldn't freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.  Reheat in the microwave for only 2-3 minutes.


South Beach Suggestions:
This egg bake is loaded with low-glycemic ingredients, and as long as you use lean ham and low-fat cheddar, this would be a great breakfast dish for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. (Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

More Breakfast Ideas with Broccoli, Mushrooms, Ham, or Cheddar:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta from Kalyn's Kitchen 
Broccoli Cheese Breakfast Casserole from Kalyn's Kitchen
Breakfast Strata from House of Annie
Crustless Quiche from Andrea Meyers
Broccoli and Cheese Egg Bake from Heart and Hearth
I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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41 comments:

jtintera said...

How many eggs?

Gary said...

Hi Kalyn,

This sounds great, but I don't see how many eggs to use. TIA

Royn said...

Did I miss it? How many eggs? Looks good!

Joan said...

This looks really good. How many eggs? Maybe I missed it, but I don't see it in the recipe.

Debi in CA said...

This sounds like a nummy recipe and I would like to make it, however, I did not see in the recipe the number of eggs to use. Please advise.

BTW, I love your blog and have made several of your recipes. Nom!

Nisrine Merzouki said...

I love making a meal out of eggs. They're probably my favorite fast food ever. Combining them with such healthful ingredients is a wonderully easy way to eat well.

Molly @ the F-spot said...

Looks great! I like a breakfast casserole that isn't too eggy. But the recipe is missing the number of eggs (and I might try to substitute some/all for Egg Beaters). Or maybe I am just missing it... :-)

Thanks for a great recipe, as usual!

Kalyn said...

So sorry about leaving out the number of eggs and being slow to respond. I wrote this in a rush at home (after all the posts I had prepared in advance for BlogHerFood had disappeared in the recent Blogger outage.) And it published while I was out to dinner (with a dead batter on my iPhone so I couldn't check comments.) Thanks to everyone who caught it!

healthytastycheap said...

I love your breakfast casseroles! They are a wonderful and easy way to feed a crowd of people breakfast or brunch.

Lydia (The Perfect Pantry) said...

Egg bake -- I like that! I'd leave the ham out of this one, and double up on the veggies.

T.W. Barritt at Culinary Types said...

You are indeed regal, in so many ways! Loved seeing you in Atlanta!

Joanne said...

I definitely consider you the queen of the breakfast casserole as well! No one has any excuse not to eat breakfast with these beauties around!

Chloe said...

This is a great idea, I am definitely going to whip this up tomorrow to eat it for the week!

Kalyn said...

HTC, thank you. Good for one or two people to make and keep in the fridge for a quick breakfast too.

Lydia, your breakfast casseroles inspire me as well.

TW, thanks so much. Loved seeing you again as well.

Joanne, thank you!

Chloe, hope you enjoy.

Susie Bee on Maui (Eat Little, Eat Big) said...

Kalyn,
I love versatile recipes like this! Great to see you in Atlanta. Safe travels home.

Kalyn said...

Susie, great meeting you too. Hope you enjoy the rest of your trip and have a safe trip home.

gfe--gluten free easily said...

That looks fantastic, Kalyn! My hubby would love it because of all the mushrooms. ;-)

Shirley

Kalyn said...

Shirley, I'm with him on that!

CJ said...

Oh Kalyn, you temptress you! That looks fantastic.

I call them egg bakes too.

Kalyn said...

CJ, it's just the perfect name isn't it?

Kathy - Panini Happy said...

Happy to have bestowed the crown (well, of course, you earned it :-))! Love the egg bakes concept - even better. So great to catch up with you this weekend, Kalyn!

Maris (In Good Taste) said...

Definitely one of your prettiest casseroles although they are all pretty nice looking!

Nate @ House of Annie said...

Om nom nom nom ;-)

Somehow I'm thinking toasted pine nuts might go nice in this.

Kalyn said...

Nate, I am thinking that toasted pine nuts taste good in everything!

Paula said...

What a delicious way to use eggs! love it!

Cookin' Canuck said...

You are truly making me hungry with this beautiful casserole. I like that it is packed with so many veggies.

Brenda said...

I love it when I open your blog and find a recipe I've been looking for!

This would be great to make for my lunch at work, I imagine it would even taste good cold.

How do you think it would turn out with egg substitute?

Kalyn said...

Brenda, love hearing that! I think egg substitute would work fine for this. And yes, I do think it would taste pretty good cold.

DLAOKC said...

Kayln,I made this for a pre-Mother's Day breakfast for a group of friends, and it was gobbled up by all! Thank you, and I will be making it again.

Donna said...

We are huge fans of Kalyn Egg Bakes. So glad to have another to add to my list!

Randy Hurst said...

Healthy Diet Is Always A Key To A Happy Life : ) Great Article !!

Janet said...

Is this good looking egg bake just as good with egg beaters? Half egg beaters?

Kalyn Denny said...

I've never tried this kind of dish with Egg Beaters, but I'm sure it would be fine.

jessaleighblog said...

Thank you for the great, healthy recipes. I use them in my home often!

Kalyn Denny said...

You're so welcome; so glad you're enjoying them.

ashmama said...

Has anyone tried it with egg beaters yet? Does it turn out ok??

Kalyn Denny said...

Accidentally deleted this comment: I'd really like to make this recipe, but don't have a 10X14 baking dish. How many eggs would you recommend for a 9X13 or 8X8 dish?

I would use 8-10 eggs for a smaller dish, depending on how thick you like it. See this recipe for something similar made in a smaller dish.

colleen said...

Thanks! So good~~ I made it in a smaller glass dish, maybe 8 11-- Used 9 eggs and 1.5 cups cheese--and no ham-- I did cook a little diced onion with the mushrooms. Awesome~ Breakfast three days in a row-- And, I brought a piece to my Mom. Yummy--thanks, again.

Kalyn Denny said...

Colleen, so glad you enjoyed! And love to hear how you adapted it.

CANDICE FINNEY said...

I love looking over all the recipes you have posted. The ones I have tried have all been great. How long would I need to bake this if I used silicone cupcake liners instead of one big pan. I'm the only veggie lover in my house so I wouldn't need so much.

Kalyn Denny said...

Thanks Candice! For similar recipes (egg muffins) I usually bake 25-30 minutes at 375F.

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