Egg and Ham Breakfast Casserole
This keto breakfast casserole with ham and eggs is packed with healthy vegetables too! A great low carb breakfast idea that is easy to make ahead!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast egg casserole, keto breakfast casserole
Servings: 15
Calories: 222kcal
Author: Natalie Dixon
- 12 Eggs
- 1/2 cup Heavy Whipping Cream
- 1 Tbsp. Chopped Chives dried
- 1 tsp. Garlic Powder
- 2 cups Cheddar Cheese shredded
- 1 lb Ham diced
- 1 cup Fresh Spinach chopped
- 1/2 Red Pepper diced
- 1/2 Green Pepper diced
- 1 Small onion diced
- 3/4 cup Mushrooms diced
Preheat oven to 375 degrees. Spray a 13x9 pan with non-stick cooking spray and set aside.
Evenly distribute chopped veggies in bottom of pan. Top with diced ham.
In a medium size mixing bowl, add eggs, heavy whipping cream, chives and garlic powder. Whisk until well blended. Add 1 cup of shredded cheese and whisk to combine. Pour egg mixture evenly over ham and veggies.
Sprinkle remaining 1 cup of cheese over the top.
Bake for 30-35 minutes or until center is set.
Feel free to substitute other vegetables for the ones I used. I try to use about 2-3 cups of fresh veggies. Broccoli and asparagus are other good options!
You can use milk or almond milk in place of the heavy whipping cream.