Simple but Easy to Make Crustless Ham and Egg Casserole

Do you need a Ham and Egg Casserole for an upcoming brunch or holiday breakfast? Do you have company spending the night and are racking your brain trying to figure out what to make for breakfast. Worry no more-I have the solution for you. This crustless ham and egg casserole checks all of the boxes. Made from only six ingredients with practically no carbohydrates you will end up with a finished product that looks like you spent hours in the kitchen. Your guests will be begging for seconds (and your recipe).

We’ve all been there so I have pity for all of my readers. You get the phone call, the in-laws, outlaws, parents, siblings or college friends are stopping over for a weekend visit. They will only be in town for a day or two and they will treat for dinner one night. That’s all well and good, but what do you do for breakfast? I’ve been in that situation more times than I can remember so I feel for all of you who get the “deer-in-the headlight-look” while trying to map out meals for not only your family but the added guests for the upcoming weekend.

Well fear no more. Are you wondering how you will stick to your Keto diet while visions of bagel trays float through your head? I’ve got you covered. Before converting to a Keto Lifestyle, I would have grabbed a frozen bag of hash browns while digging through my recipe box for my go-to hash brown casserole. I mean, let’s be honest, who doesn’t love a good, cheesy casserole, right? It took me while to figure out how I could recreate the cheesy goodness of casseroles past, but I believe I have come up with a rich, low carb and cheesy ham and egg casserole that everyone will like.

The first thing I substituted was roasted cauliflower for the hashbrowns. Then to add density to the casserole I added roasted broccoli. The good thing about these two ingredients is you can find them chopped and mixed together in one bag in most frozen vegetable sections of your local grocery store. On to a sheet pan they went that was lined with parchment paper and they roasted for about 45 until tender.

Next I diced a 1.5 pound ham steak and mixed that with eggs and heavy cream. Shredded cheese and the roasted veggies are mixed in last and the entire casserole is baked in a 350 degree oven. The nice thing about this casserole is the 9 x 13 inch pan is lined with parchment paper which allows the bottom and the sides of the casserole to brown nicely while not using any type of a carb heavy crust.

The 9 x 13 pan allows for 6-4″ x 4″ sections which are plenty big for an individual portion. Add some more protein in the form of bacon or sausages and you will have a cheesy yet satisfying meal that can be served any time of the day.

Cheesy Crustless Keto Breakfast Casserole

Filled with veggies, ham, cheese and eggs this easy crustless casserole is a snap to make and delicious and filling.
Prep Time 45 minutes
Cook Time 45 minutes
Course Breakfast
Servings 6 4×4 Slices


  • 8 Eggs
  • 1.5 Lb Ham Steak
  • ½ Cup Sour Cream
  • 14 Ounce Package Frozen Broccoli and Cauliflower mix Thaw completely before using
  • 2 Cups Shredded Sharp Cheddar Cheese or any cheese blend Separated into 2-1 cup servings
  • ¼ tsp Hot Sauce
  • ½ Cup Heavy Cream


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place broccoli and cauliflower pieces on sheet pan and place in the oven. Bake until browned and soft when pierced with a fork.
  • Line a 9" x 13" baking pan with parchment paper. Set aside.
  • While broccoli and cauliflower is roasting, trim and dice the ham steak into bite size pieces.
  • In a large mixing bowl beat the eggs until well blended. Add the sour cream, heavy cream, 1 cup of the shredded cheese and hot sauce and mix well.
  • Add in the diced ham and mix again.
  • When broccoli and cauliflower is cooked through, remove from the oven and cool before adding to the egg mixture. Sprinkle with salt and pepper.
  • Once everything is well blended pour into the 9 x 13 pan. Sprinkle the remaining cup of shredded cheese on the top. Place in the oven and bake for approximately 45 minutes.
  • To test for doneness, insert a knife into the middle of the casserole. When the knife comes out clean the casserole is done. Let cool approximately 10 minutes before serving.

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