Thursday, August 27, 2015

Ham and Broccoli Egg Bake

Egg bakes in a 13x9 pan are always a great go-to when you have to feed multiple people for breakfast and fairly quick. They only take about 35-40 minutes in the oven and you can literally make a combination of whatever random ingredients are in your fridge. One of my favorite reasons for making these, minus it's versatility, is the fact that it is crustless. I love anything quiche related, but I can't stand when they are made with pie crust!


4 c. chopped broccoli florets
1 1/2 c. deli ham, chopped (Oscar Mayer, honey ham)
8 oz. low fat shredded Mozzarella cheese
2 green onions, thinly sliced
10 eggs, beaten
Salt and pepper

Preheat the oven to 375 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Place the chopped broccoli, ham, and onions at the bottom of the pan, and spread out in an even layer. Whisk the eggs together, adding around 1 tsp. of salt and pepper. Pour the eggs on top of the broccoli and ham in the pan, and evenly spread the Mozzarella cheese on top. Bake for 35-40 minutes (mine took 38). Remove from the oven and let cool slightly before cutting into squares and serving.

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