This Ham & Broccoli Breakfast Casserole is a great way to use up any leftover Christmas ham  With simple ingredients, it cooks up in the oven for an easy and delicious breakfast.


– 3 cups broccoli florets – 1 lb cooked ham  – 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 (or whole 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.

Add 1 tbsp kosher salt to a large pot of water & bring to a boil. Cook the broccoli florets for 2-3 minutes, then remove them 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 fat or skin off the ham and dice it into bite-sized pieces.

Add the broccoli, cooked onion, & 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, 1 tsp kosher salt, garlic powder, & ground black pepper, stirring to combine.

Pour the egg mixture over the diced ham & broccoli, until all are mostly covered.

Bake for 35-40 minutes until the eggs are completely set. Let rest for 5-10 minutes, then serve!

How do you know when an egg casserole is done?

An egg casserole is done when the top is set and starting to brown & it reaches an internal temperature of 160 degrees F.