Ham, Broccoli, Potato & Cheddar Egg Bake

This egg bake recipe is simple yet absolutely delicious – it’s quick and easy to pull together and packed with ham, broccoli, potatoes and cheddar cheese. It’s great for hosting brunch or for quick weekly meal prep.  It also freezes well.  It’s naturally gluten free, and the potatoes make it filling enough for a complete meal. 

I love eggs and am always looking for different ways to serve them. This egg bake is one of my favourites!

It’s great for hosting brunch, as it can be made the night before, covered, refrigerated and baked up in the morning right before your guests arrive. 

I also love to make this as part of my weekly meal prep and enjoy it throughout the week.  It’s great for lunch! If not working from home, as long as your work/office has a microwave, it’s ideal to pack for lunch – super portable and heats up well.  

The potatoes make it heartier than some other egg bakes, so you’re not left craving additional carbs.  Serve with some fruit or a side salad and you’ll be fully satisfied whether it’s breakfast, lunch or dinner!

If you like egg bakes, also try my Butternut Squash Egg Bake with Sausage.

Jump to:

• Ingredients
• Instructions
• Top Tips for Perfect Egg Bake
• Substitutions
• Storage
• Recipe Card

Ingredients

• eggs
• milk
• salt
• black pepper
• broccoli florets
• frozen cubed hash brown potatoes
• cheddar cheese
• ham
• green onion

See recipe card for quantities.

Ingredient Notes

Milk: I generally use 1% milk, but skim or 2% will also work. 

Cheese: I prefer to use extra-old cheddar cheese, but you can also use a medium cheddar, depending on personal preference. 

Ham:  This is a great dish for when you have leftover cooked ham from the holidays, but works well on a regular basis with deli style ham.  Make sure you buy ham that is gluten free.  While ham is naturally gluten free, some deli style brands can be contaminated with gluten during processing. 

You can also swap the ham for cooked bacon or sausage.  Again, make sure any sausage you use is gluten free, as many brands of breakfast sausage contain gluten.  

Hash browns: Use the frozen cubed hash brown potatoes.   

Instructions

1. Preheat oven to 350°F (180°C).  Grease a 9” square baking dish and set aside. Steam broccoli in a little water for 6 to 7 minutes until fork tender. Once cooked, drain and roughly chop into smaller, bite-sized pieces. Spread the broccoli, hash brown potatoes, ham, ¾ cup of shredded cheese and ¼ cup of diced green onion evenly across the bottom of the baking dish. 

2. In a large bowl, beat the eggs and milk until blended. Stir in the salt and pepper.  Pour the egg mixture into the baking dish.

3. Top with the remaining ¼ cup of shredded cheese and ¼ cup of diced green onion.

4. Bake, uncovered, for 50 to 55 minutes or until browned and puffed and the centre no longer jiggles. Let stand 5 to 10 minutes before slicing and serving. 

Substitutions

Make it FODMAP friendly: use lactose free milk and make sure to only use the green tops of the green onions. The amount of lactose in the cheese per serving should be within the acceptable limit, but dependent on personal tolerance.

Make it vegetarian: just leave out the ham. 

Storage

Leftovers: store any leftovers in the fridge up to 4 days and reheat in the microwave. 

Freezer friendly: this dish freezes really well.  I like to slice it into serving sizes and wrap each slice tightly in plastic wrap and freeze in a freezer safe container or freezer bag. You can thaw overnight in the fridge or defrost in the microwave.  Reheat in the microwave. It will keep in the freezer for 1 to 2 months. 

Recipe Card