Broccoli, Ham and Egg Casserole
Broccoli, Ham and Egg Casserole
This straightforward breakfast casserole layers chopped broccoli, ham, and cheese beneath seasoned eggs. Briefly cooking and draining the frozen broccoli prevents a watery base, while a moderate oven gives the eggs time to set evenly from edge to center.
Recipe details
- Yield: 12 small squares or 6 main-dish portions
- Prep time: 15 minutes
- Bake time: 25–32 minutes
- Rest time: 10 minutes
- Equipment: 9-by-13-inch baking dish, microwave-safe bowl, colander, cutting board, knife, large bowl, whisk, instant-read thermometer
Ingredients
- 2 cups frozen broccoli florets
- 4 thin slices fully cooked ham, about 4 ounces, chopped
- 1 cup shredded Mexican-style cheese blend
- 8 large eggs
- 1/2 cup milk
- 1 teaspoon salt-free all-purpose seasoning
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Cooking spray
Method
- Heat the oven to 350°F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Put the frozen broccoli in a covered microwave-safe bowl with 1 tablespoon water. Microwave for 3 minutes, until thawed but still bright green. Drain in a colander and press gently with a clean towel to remove surface moisture. Chop into 1/2-inch pieces.
- Spread the broccoli evenly in the prepared dish. Scatter the chopped ham over it, followed by the cheese.
- Whisk the eggs, milk, salt-free seasoning, salt, and pepper until the whites and yolks are completely blended. Pour slowly over the layers. Use a fork to nudge ingredients into an even distribution without stirring them into clumps.
- Bake for 25–32 minutes. The casserole is done when the center no longer ripples when the dish is moved, a knife inserted near the middle comes out without liquid egg, and the center reaches 160°F.
- Rest for 10 minutes before cutting. Divide into three rows by four for small squares, or two rows by three for larger portions.
Preventing a watery casserole
Frozen broccoli releases liquid as it heats, so draining and blotting are essential. Chopping after thawing also makes it easier to press out moisture. Do not add frozen florets directly to the dish. If using refrigerated thawed broccoli, drain any liquid that collected in the container before chopping.
A glass dish may need a few extra minutes compared with a metal pan. Judge the center rather than the browned edge. If the top darkens before the middle reaches 160°F, lay a loose sheet of foil over the dish and continue baking in 3-minute increments.
Substitutions
Fresh broccoli works: steam 2 cups of small florets for 2–3 minutes and dry them well. Cooked turkey, chicken, or sautéed mushrooms may replace the ham. Cheddar, Monterey Jack, or mozzarella can replace the cheese blend. For a richer casserole, use whole milk; unsweetened plain nondairy milk also works.
Storage and reheating
Cool and refrigerate within 2 hours. Store covered for up to 4 days. Reheat individual squares to 165°F in the microwave or a 325°F oven. Freeze cooled squares for up to 2 months, wrapped individually; thaw overnight in the refrigerator. Do not leave the egg casserole at room temperature longer than 2 hours, or 1 hour above 90°F.
