Broccoli, Ham, & Egg Bake

Jana here with a delicious and healthy meal that makes plenty for leftovers!  I like to make 'breakfast recipes' for dinner, just to change things up. (like one of my all time favorites, this Spinach & Bacon Frittata)  This recipe uses a 9x13 dish, and the food is pretty filling since it has ham and eggs for protein. Because of this, my family was able to eat it for dinner one night, and also have it for breakfast later in the week. I think you could use this idea in muffin tins also, and freeze the muffins to pull out for individual breakfasts as you needed them! I found inspiration for this recipe here.

Broccoli, Ham, & Egg Bake

4-6 cups small broccoli florets (fresh or frozen)
1-2 cups diced ham
1 cup mozzarella cheese, shredded
8-10 eggs, beaten
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
salt and pepper to taste

1. Preheat oven to 375 degrees. Grease a 9x13 baking dish.

2. If using frozen broccoli, thaw. Once thawed (or if using fresh), blanch the broccoli for 2 minutes. (cook in boiling water, then drain)

3. Layer the broccoli in the bottom of the baking dish, then the diced ham. Sprinkle the cheese on top.

4. In a small bowl, beat the eggs well. Add the seasonings, and stir until well combined. Pour the egg mixture evenly over the ham in the baking dish. Use a fork to 'stir' the mixture if you need to spread the egg mixture around a bit.

5. Bake 35-45 minutes, or until the egg mixture is set, and starting to brown.

Enjoy