Low-Carb Breakfast Bake with Broccoli, Mushrooms, Ham, and Cheddar

Craving a savory, low-carb breakfast that keeps you full and on track all week? This hearty egg bake layers tender broccoli, golden sautéed mushrooms, smoky ham, and melty cheddar into a protein-packed pan that reheats beautifully. It’s simple to assemble on the weekend, slices cleanly for grab-and-go mornings, and delivers big flavor with every bite—without the carb overload.

Why This Egg Bake Belongs in Your Meal-Prep Rotation

When a busy schedule makes healthy eating feel complicated, a make-ahead breakfast is a lifesaver. This low-carb breakfast bake is extra satisfying and easy to customize, so you can prep once and coast through the week with balanced, tasty breakfasts. It’s also an excellent way to use up veggies, leftover ham, and the cheese you already have on hand.

Beyond convenience, this dish focuses on nutrient-dense ingredients. You get tender-crisp broccoli for fiber, mushrooms for umami and texture, lean ham for savory protein, and cheddar for that comforting, cheesy finish—all held together with just enough egg to create a sliceable bake.

Ingredients at a Glance

Here’s what you’ll need to make this low-carb egg bake:

• Mushrooms, sliced (1 lb)
• Olive oil (1 tablespoon)
• Broccoli florets, cut small (4 cups)
• Diced ham, small cubes (2 cups)
• Cheddar cheese, grated (2 cups)
• Eggs, well beaten (14)
• Spike Seasoning or a favorite all-purpose blend for eggs (1–2 teaspoons)
• Freshly ground black pepper, to taste

Tip: Save a small handful of cheddar to sprinkle on top before baking for extra color and appeal.

Not Your Typical Breakfast Casserole

Think of this as a veggie- and protein-forward egg bake rather than a traditional casserole. The ratio leans heavily on the broccoli, mushrooms, ham, and cheese, with just enough egg to bind everything together. The result is a satisfying, fork-tender slice with loads of texture and flavor—not a fluffy, egg-dominant casserole.

Perfect for Weekend Food Prep

This recipe yields 8 generous servings, and the baked dish keeps well in the fridge for days—easily a full week for many people. That means you can prep once and enjoy effortless breakfasts all week long. While some do freeze egg bakes, this one is best enjoyed from the fridge; thawing can cause extra moisture that affects the texture.

Nutrition Snapshot

Each serving comes in at about 3 net carbs and delivers approximately 28 grams of protein. Paired with the fiber from broccoli and the satisfying richness of cheddar, this bake offers steady energy without a blood-sugar spike.

Step-by-Step: How to Make This Low-Carb Breakfast Bake

Set aside about an hour and a bit for a hands-off, meal-prep-friendly bake. Here’s the streamlined process:

1. Preheat the oven to 375°F (190°C). Lightly coat a 10 x 14-inch glass baking dish with nonstick spray.
2. Sauté the mushrooms: Heat the olive oil in a large skillet over medium-high. Cook sliced mushrooms until lightly browned and their moisture cooks off, about 8 minutes.
3. Par-cook the broccoli: Cut florets into small pieces. Microwave in a covered, microwave-safe container for 1–2 minutes until just beginning to soften. (Alternatively, blanch in boiling water for 2–3 minutes and drain well.)
4. Drain and prep: Pour the broccoli into a colander to drain thoroughly. Meanwhile, dice the ham and measure the shredded cheddar.
5. Layer the ingredients: Spread the sautéed mushrooms in the prepared dish, then the broccoli, ham, and most of the cheese. Season with black pepper and Spike or your preferred seasoning blend.
6. Add the eggs: Beat the eggs until the whites and yolks are fully combined. Pour over the layered ingredients. Use a fork to gently stir so the egg coats everything evenly. It may look like you need more egg—trust the process.
7. Top and bake: Sprinkle the reserved cheddar on top. Bake 40–45 minutes, or until the eggs are set and the top is lightly golden.
8. Serve: Slice and enjoy hot. A dollop of sour cream is optional but delicious.

Storage and Reheating Made Easy

• Refrigerate: Cool the egg bake, then cover and refrigerate. It holds well for a week for most people.
• Reheat: Warm individual slices in the microwave for 1–2 minutes, or reheat gently in a nonstick skillet on the stovetop for a few minutes.
• Freezing: You can freeze egg bakes, but this version tends to release water after thawing. For best texture, keep it refrigerated and enjoy within the week.

Flavor Boosts, Smart Swaps, and Make-It-Yours Ideas

• Cheese options: Cheddar is classic, but Monterey Jack, Colby, or a sharp aged cheddar add different accents. Use low-fat cheddar if preferred.
• Protein swaps: Substitute turkey ham or Canadian bacon for a leaner option.
• Seasonings: Spike Seasoning is great with eggs, but a simple blend of garlic powder, onion powder, paprika, and a pinch of dried herbs works well. Always season with black pepper.
• Veggie variations: Keep the total volume similar for best results. Try adding a bit of bell pepper or spinach—just cook off excess moisture first.
• South Beach-friendly tweaks: Choose lean ham and reduced-fat cheddar to align with that approach.

Pro Tips for Best Results

• Cut broccoli small so it cooks evenly and integrates nicely into each slice.
• Cook mushrooms until their liquid evaporates to avoid a watery bake.
• Resist adding extra egg. The vegetable-forward ratio makes the texture just right.
• Let the bake rest a few minutes after it comes out of the oven; slices hold together better.

More Low-Carb Breakfasts to Bake on the Weekend

If you thrive on make-ahead mornings, keep experimenting with baked egg dishes. They scale easily, adapt to what’s in your fridge, and reheat in minutes—perfect for busy weekdays or leisurely brunches. Explore other combos like sausage and peppers, spinach and feta, or bacon with roasted asparagus for more low-carb inspiration.

Why This Matters

Planning ahead is the secret weapon of any carb-conscious or keto-friendly lifestyle. A delicious, low-carb breakfast waiting in the fridge makes it easier to stick with your goals—no scrambling, no compromise, just a satisfying, high-protein meal ready to go. With broccoli, mushrooms, ham, and cheddar baked into every slice, this recipe gives you the savory comfort of a classic breakfast with a smarter nutritional profile and the convenience you need all week long.