Ham & Broccoli Egg Casserole
Boil 4-6 cups of water in a pot over medium-high heat, adding 1tbsp of kosher salt. Dump in 3c broccoli florets and cook for 2-3 mins.
While broccoli is cooking, preheat the oven to 375F and spray or coat a 3 quart (9”x 13”) baking dish with olive oil.
Remove the broccoli with a slotted spoon and place in a paper towel lined bowl. Empty the water out of the pot.
Pour 1tsp olive oil into the pot over medium heat and add in about 1/2c diced onion. Cook until translucent, about 5 mins.
Prep 1lb of cooked ham. If necessary, remove any outside skin by cutting it away with a knife.
Cut the ham into strips and then cubes, roughly 1/3 of an inch thick. Set aside.
Once onion is done cooking, layer broccoli, onion, and then ham into the casserole dish. Set aside.
Break open 12 eggs into a large bowl, discarding shells.
Whisk the eggs together before adding in anything else (otherwise you won’t be able to see if they’re combined all the way)!
Add in 1tsp Diamond Crystal kosher salt, 1/2tsp garlic powder, 1/2tsp ground black pepper, and 1/2c full fat coconut milk. Stir to combine.
Pour the egg mixture into the casserole dish, covering as much of the fixings as possible. If necessary, adjust the ham pieces with your whisk.
Bake for 35-40 minutes, until all of the egg is set. Remove from the oven and let cool 5-10 minutes before serving.
A perfect recipe to use up any leftover holiday ham!
For more great recipes like this, visit www.hotpankitchen.com
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