Broccoli Breakfast Casserole
Looking for a hearty, flavorful breakfast that’s easy to prepare? This Ham and Broccoli Breakfast Casserole is the perfect choice! Packed with tender broccoli, savory ham, and a creamy, cheesy base, it’s a dish that will leave everyone asking for seconds.
What makes it even better? You can prepare it the night before. Simply combine all the ingredients, pour them into a baking dish, and refrigerate overnight. In the morning, just pop it in the oven, and you'll have a warm, delicious breakfast ready with minimal effort.
This casserole is ideal for busy mornings, family brunches, or even meal prep for the week ahead. Whether you're feeding a crowd or enjoying it solo, this recipe is sure to become a breakfast favorite!
Ingredients
2 cups broccoli florets
Nonstick cooking spray
4 cups frozen hash brown potatoes, thawed
2 tablespoons coarsely snipped fresh chives
6 ounces thinly sliced, lower-sodium cooked honey ham, chopped
1 cup shredded reduced-fat Cheddar cheese
8 eggs, lightly beaten
½ cup fat-free milk
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
Directions
In a medium saucepan, boil 2 cups of broccoli in lightly salted water for 3 minutes, then drain. Rinse with cold water to cool, and drain again.
Grease a 2-quart rectangular baking dish with cooking spray. Place 4 cups of potatoes and 2 tablespoons of chives in the dish, mixing them together. Layer the broccoli, 6 ounces of ham, and 1 cup of cheese over the potatoes.
In a medium bowl, whisk together 8 eggs, 1/2 cup of milk, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of garlic powder. Pour this mixture evenly over the potato mixture. Cover the dish with foil and refrigerate overnight.
When ready to serve, preheat your oven to 350°F. Bake the casserole uncovered for 50 to 55 minutes, or until the eggs are set at 160°F. If needed, cover with foil during the last 10 minutes to prevent over-browning.