This Ham and Broccoli Breakfast Casserole is perfect to use up an leftover ham from Easter, Christmas, or any other holiday. With simple ingredients, it cooks up in the oven for an easy and delicious breakfast. (gluten free, dairy free, low carb, paleo, Whole30)
2small or 1 large head broccoliabout 3 cups broccoli florets
1lbcooked hamwatch ingredients to see if ham is paleo or Whole30 compatible
1small oniondiced (about 1 cup)
1tspolive oilplus more for coating a dish
12eggs
½cfull fat canned coconut milk
1tbsp+ 1 tsp Diamond Crystal kosher saltdivided
½tspgarlic powder
½tspground black pepper
Instructions
Preheat the oven to 375F. Spray or coat a 3 quart (9x13) 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 ¼ 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.