This smoked pork tenderloin recipe is super simple and packs a ton of flavor. Use your wood pellet grill to smoke the seasoned meat and slather on your favorite bbq sauce. An easy dinner idea that’s gluten free, paleo, and Whole30 compatible!…
This Ham and Broccoli Breakfast Casserole is a great way to use up any leftover ham from Easter, Christmas, or any other holiday. With simple ingredients, it cooks up in the oven for an easy and delicious gluten free breakfast.
If you ever have a bunch of leftover ham that you don’t know what to do with after the holidays, then this recipe is for you.
With just nine ingredients, this easy breakfast casserole is simple to put together and the perfect way to feed the whole family a delicious breakfast. It reheats easily for breakfast (or lunch) the next day, plus it’s gluten free, dairy free, and low carb and can be made paleo and Whole30 compatible. But it’s not without plenty of flavor!
Ingredients for ham & broccoli breakfast casserole
- Ham (leftover works well!)
- Broccoli florets
- Canned Coconut Milk
- Olive Oil
- Diamond Crystal Kosher Salt
- Garlic Powder
- Ground Black Pepper
Watch how to make this recipe here
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make this ham and broccoli casserole
- Preheat the oven to 375F. Spray or coat a 3 quarter (9×13) rectangular baking dish with olive oil.
- Cook the broccoli florets for 2-3 minutes in some boiling salted water in a large pot, then remove it with a slotted spoon and set aside.
- Warm olive oil in the drained pot and add diced onion. Cook for about 5 minutes until translucent. Set aside.
- Cut any trim off the ham and dice it into bite-sized pieces.
- Add the broccoli, cooked onion, and diced ham to the casserole dish in an even layer.
- Crack the eggs into a large mixing bowl and whisk together. Add in the coconut milk, kosher salt, garlic powder, and ground black pepper, stirring to combine.
- Pour the egg mixture over the diced ham and broccoli, until all are mostly covered.
- Bake for 35-40 minutes until all the egg is set. Let rest for 5-10 minutes before serving.
Topping ideas for this broccoli egg bake
- chopped green onions
- sliced avocado
- fresh chives
- red pepper flakes
- a dollop of sour cream (if not paleo/Whole30)
Can you freeze broccoli ham casserole?
I wouldn’t recommend it. Eggs tend to get a funny texture when frozen.
Can you prep this casserole the night before and bake it in the morning?
Yes, you can! Just assemble everything up until the casserole goes in the oven. Cover it with plastic wrap and put it in the fridge. Remove from the fridge 30 minutes before baking to let it come to room temperature, then remove the plastic wrap and bake as directed.
Can any leftovers be reheated in the microwave?
Yes, you can definitely reheat leftovers in the microwave! I would place a piece on a plate and reheat in 10 second increments as eggs tend to reheat fast in a microwave.
Recipe substitutions & changes
- Different meat. You can easily substitute another leftover meat or cook up some bacon or breakfast sausage to replace the ham in this recipe. Or if you don’t have leftover ham you can buy a cooked ham steak and use that.
- Different vegetable. If you don’t have broccoli on hand, cauliflower would work equally as well.
- Add cheese. If you’re not paleo or Whole30 then feel free to add 1 cup of shredded cheese to the egg mixture before adding it to the casserole dish. Some good options would be cheddar cheese, mozzarella cheese, pepperjack cheese, or even parmesan cheese.
- Replace the olive oil. You can use ghee or avocado oil instead, or if not paleo/Whole30 you can use cooking spray or butter.
- Different salt. This recipe calls for Diamond Crystal kosher salt, which is lighter than other types. See this article by Cooks Illustrated to understand the difference and how to swap out different types of salt.
Try these other gluten free breakfast ideas
- Leftover Breakfast Hash (GF, DF, Paleo, Whole30)
- Breakfast Quesadilla (GF w/ DF & Paleo option)
- Paleo Sausage Egg Casserole (GF, DF, Paleo, Whole30)
- Quinoa Breakfast Bowl (GF, DF)
- Tomato, Kale, & Goat Cheese Frittata (GF)
Recipes to go with this ham and egg breakfast casserole
- Easy Zucchini Muffins (GF)
- Eggnog Chai Latte (GF)
- Breakfast Yogurt Parfait (GF w/ DF option)
- Maple Pecan Banana Bread (GF)
- Spinach Avocado Smoothie (GF, DF, Paleo)
If you make end up making this Ham & Broccoli Breakfast Casserole, then don’t forget to rate the recipe and let me know how it went in the comments below!
*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
Ham & Broccoli Breakfast Casserole (GF, DF, Low Carb, Paleo, Whole30)
- A 3 quart (9×13) rectangular baking dish
- A large pot
- A small bowl
- Hot pads
- 2 small or 1 large head broccoli about 3 cups broccoli florets
- 1 lb cooked ham watch ingredients to see if ham is paleo or Whole30 compatible
- 1 small onion diced (about 1 cup)
- 1 tsp olive oil plus more for coating a dish
- 12 eggs
- 1/2 c full fat canned coconut milk
- 1 tbsp + 1 tsp Diamond Crystal kosher salt divided
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- Preheat the oven to 375F. Spray or coat a 3 quart (9×13) rectangular baking dish with olive oil.
- Place 4-6 cups of water in a large pot and bring to a boil over high heat. Add 1 tbsp Diamond Crystal kosher salt once boiling, then add the broccoli florets and cook for 2-3 minutes. Use a slotted spoon to remove the broccoli from the pot and set in a paper towel lined small bowl to drain. Dump the water out of the pot.
- Place olive oil in the same pot and warm over medium heat. Pour the diced onion in and stir it up with a wooden spoon. Cook until translucent, about 5 minutes. Pour onion evenly over the broccoli in the casserole dish.
- Next dice the ham with a large sharp knife into roughly 1/4 inch cubes and spread evenly in the casserole dish over the onion and broccoli.
- Crack the eggs (white and yolk) into a large bowl and whisk them to combine. Pour the coconut milk, 1 tsp of Diamond Crystal kosher salt, garlic powder, and ground black pepper in and stir until mixed. Pour egg mixture into the casserole dish and distribute as evenly as you can, moving the broccoli and diced ham pieces as needed until they're mostly covered.
- Put the casserole dish in the oven and bake for 35-40 mins (until all of the egg is set). Remove from the oven (be sure to use hot pads to handle the dish) and let cool for 5-10 minutes before serving.
This Grilled Pork and Peach Salad is the perfect way to celebrate summer. Made with a juicy pork tenderloin and fresh peaches, it’s got a simple aged balsamic vinegar dressing. An easy and healthy recipe that’s gluten free, paleo, and Whole30 compliant!
This Grilled Pork Tenderloin recipe is so simple to make and turns out incredibly juicy. The secret isn’t a marinade or seasoning, but an easy dry brine method. Put this on your BBQ and enjoy a delicious and healthy dinner.
These Smoked Pork Chops are so easy to make and come out flavorful and juicy. This recipes uses a brine to keep moisture in, plus a delicious rub, then the boneless chops get cooked on a pellet grill. With step by step instructions on how to prepare plus dinner side dish suggestions for what to serve with the chops, this has all the information you need to make the perfect meal!
This Smoked Pork Loin Roast is a juicy and tender meal that happens to be paleo and Whole 30 compliant. Brined in an apple juice mixture and stuffed with apples, apricot, pine nuts, and rosemary, it’s then cooked low and slow on a wood pellet grill. Eat half for dinner then save the rest for delicious leftovers!
These Ground Pork Tacos are an easy and healthy paleo dinner option that’s quick to make for a weeknight. Topped with slaw and cooked with seasoning like paprika and chipotle, there’s just a hint of smokiness. They’re also Whole30 compliant when eaten as lettuce wraps!
This Bacon Fried Rice is a gluten free comfort food, made slightly healthy with the addition of veggies. It’s an easy recipe for family dinners, or put an egg on top and eat it for breakfast.
It is definitely December. The weather has gotten colder and the days have gotten (much) shorter. When it gets like this, I tend to fall back on my old stand-by recipes for dinners. Things that are tried and true, and easy. That’s where this Bacon Fried Rice comes in. My mom used to make a version of this when I was growing up and it was always a favorite. I mean, who doesn’t love bacon?
A sausage and veggie Potato Breakfast Hash is a great gluten free option for a weekend breakfast or brunch. It’s a one pan recipe using a skillet that goes from stove to oven. Bonus that it’s Whole30 compliant!
With Thanksgiving coming up, I was on the lookout for a hearty breakfast that would keep me full throughout the day so my dinner prep could occur unfettered. A potato breakfast hash with sausage, mushrooms, and red pepper is just the ticket, and putting eggs with it gives it a punch of protein. Plus there’s something about a soft yolk with the hash that creates an extra flavor boost.
This Gluten Free Stuffing with Sausage, Apple, & Cranberry tastes just like the real thing – no one will know the difference! Made with gluten free bread, it’s the best recipe for your holiday dinner.
Stuffing is the thing I look forward to most around the holidays. But it can be a bummer when you go gluten free if your favorite thing to eat is stuffing.
Little did I realize how easy it was to use gluten free bread to make an amazing stuffing recipe – and that’s how this gluten free stuffing came to be. I took my traditional recipe and tweaked it until it became a thing of gluten free beauty.
Truly this stuffing is delicious and no one will be able to tell it’s gluten free.
How To Make Gluten Free Stuffing
Step 1: Toast the bread
Preheat oven to 300 degrees F. Grease a 9×13 casserole dish with some butter, until bottom and all sides are lightly covered. Set dish aside.
Once the oven has come to temperature, place the cubed bread on a sheet pan and bake in the oven for 25 minutes, flipping or stirring as needed, until bread is no longer soft and is starting to brown slightly.
The cooking time here will depend on how stale your bread is; if you start with fresh bread, you may need up to 50 minutes.
Once bread is done toasting, place into a large mixing bowl. Set aside.
Step 2: Prep the stuffing
Change the temperature of the oven to 350 degrees F.
Place sausage and onion in a pan on the stove and cook with a wooden spoon or spatula until sausage is no longer pink and onions are cooked through.
Once sausage and onion are done cooking, toss in the sage, rosemary, thyme, and celery, cooking for 2 to 3 minutes until herbs are fragrant.
Pour sausage mixture over the bread in the mixing bowl. Toss in cranberries, apple, water chestnuts, and parsley, then mix with a wooden spoon until well combined.
Step 3: Bake the Stuffing
Pour the stuffing mixture into a greased casserole dish, and pour butter then stock evenly over the mixture.
Cover the dish with aluminum foil and place it in the oven, setting the timer for 25 minutes.
Once timer goes off take the dish out, stir with a spoon to mix the stuffing up a bit, then recover with foil and place back in the oven for 15 minutes.
After the timer goes off a second time, take dish out of the oven, stir again, then place back in the oven for 15 more minutes, this time uncovered.
Serve immediately – it will cool off quickly so should be one of the last items cooked before Thanksgiving dinner.
You may have a couple of questions about gluten free stuffing – let’s get to those now.
Which bread is best for gluten free stuffing?
The gluten free bread I typically use is Franz Gluten Free 7 Grain bread as I think it has a good texture and taste, but I've also used Canyon Bakehouse bread and it turned out great too.
Can I use fresh cranberries instead of dried ones?
No, definitely don't use fresh cranberries! I made that mistake, and it did not work out well. Dried cranberries are the way to go, preferably ones that are not sweetened with sugar as that can make the dish slightly too sweet (in my opinion).
Can I use dried herbs instead of fresh ones?
You can, but your stuffing isn't going to taste quite as good. One of the best parts of this recipe is the fresh herbs. You'll be able to tell the difference when you're mixing the herbs and celery in with the sausage - it smells absolutely amazing.
Can I make this stuffing ahead of time?
Yes! The day before you want to finish cooking it, make the recipe as instructed up until Step 3. Heat a tablespoon of butter and drizzle it over the stuffing, then let it cool and cover it with plastic wrap and place it in the fridge overnight. Take it out about 30 minutes prior to when you want to bake it. Pour the broth and remaining melted butter over the stuffing and bake as written.
- For this recipe, it’s best to use stale bread. I usually set it out for a couple hours before I toast it in the oven, but setting it out longer is fine too.
- The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
- The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Pink Lady work well.
- The texture of the stuffing ends up being on the drier side of stuffing. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.
And that’s it! It really is the only gluten free stuffing recipe you’ll ever need. Winner, winner, stuffing dinner.
IF YOU NEED HELP WITH A TURKEY, TAKE A LOOK AT THESE POSTS:
- How to Make Turkey Stock (Whole30, Paleo, GF)
- How to Dry Brine a Turkey
- Smoked Turkey Recipe (Whole30, Paleo, GF)
- Turkey Stock Recipe (Whole30, Paleo, GF)
- Internal Temperature for Meats
- How to Use a Meat Thermometer
OR IF YOU’RE LOOKING FOR OTHER GREAT THANKSGIVING RECIPES, CHECK THESE OUT:
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Honey Butter Roasted Carrots (GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Cornbread Muffins (GF, DF)
- Sweet Potato Casserole (GF)
- Pomegranate Cocktail (GF)
- Holiday Trail Mix (GF)
And be sure to check out this massive list of 70 Gluten Free Holiday Side Dishes!
If you try this Gluten Free Stuffing recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
Recipe for Gluten Free Stuffing
Gluten Free Sausage, Apple, and Cranberry Stuffing
- 5.5 cups cubed gluten free bread
- 1 pound mild pork breakfast sausage
- 1.5 cups onion diced
- 3/4 cup chopped celery 2-3 stalks
- 1.5 tsp fresh thyme leaves
- 12 fresh sage leaves medium sized, chopped into small pieces
- 4.5 tsp fresh rosemary leaves finely chopped
- 3/4 cup dried cranberries coarsely chopped
- 1 apple cored and diced
- 1/2 cup water chestnuts diced
- 1/3 cup fresh parsley minced
- 4 tablespoons butter melted (plus more to grease dish)
- 1 cup chicken or turkey stock
- One large sheet pan
- One large pan for cooking on the stove
- One wooden spoon or spatula
- One large mixing bowl
- One 9x13 casserole dish
- Aluminum foil
- Preheat oven to 300 degrees F.
- Grease a 9x13 casserole dish with some butter, until bottom and all sides are lightly covered. Set dish aside.
- Once oven has come to temperature, place the cubed bread on the sheet pan and bake in oven for 25 minutes, flipping or stirring as needed, until bread is no longer soft and is starting to brown slightly.
- Once bread is done toasting, place into a large mixing bowl. Set aside.
- Change the temperature of the oven to 350 degrees F.
- Place sausage and onion in pan on the stove and cook with a wooden spoon or spatula until sausage is no longer pink and onions are cooked through.
- Once sausage and onion are done cooking, toss in the sage, rosemary, thyme, and celery, cooking for 2 to 3 minutes until herbs are fragrant.
- Pour sausage mixture over the bread in the mixing bowl. Toss in cranberries, apple, water chestnuts, and parsley, then mix with wooden spoon until well combined.
- Pour mixture into greased casserole dish, and pour butter then stock even over the mixture.
- Cover the dish with aluminum foil and place in the oven, setting the timer for 25 minutes.
- Once timer goes off, take the dish out, stir, then recover with foil and place back in the oven for 15 minutes.
- After the timer goes off a second time, take dish out of the oven, stir, then place back in the oven for 15 more minutes, this time uncovered.
- Remove dish from oven once timer goes off, letting sit 5-10 minutes to cool slightly before eating.
- ***If you wish to make this dish ahead of time, cook all the way through step 8. Then place the sausage mixture into the greased casserole dish and pour 1 tablespoon of butter over it evenly. Wait for it to cool, then cover with plastic wrap and place in fridge overnight. Once ready to cook, take the dish out of the fridge and bring to room temperature. Pour the remaining 3 tablespoons of butter and the stock over and cook as directed above.
- It is best to use day old bread for this recipe, or bread that has been sitting out for a couple hours. If you use fresh bread, you may need to toast it longer in the oven.
- This recipe calls for fresh herbs because they taste so much better in the dish than dried herbs. In a pinch you can used dried, just cut the amount by 1/3.
- This is a slightly dry stuffing. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.
- The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
- The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Fuji work well.