Keto Chicken, Broccoli & Cheese Casserole | Exclusive Hip2Keto Recipe

One of the many joys of keto… CHEESE! And, this chicken broccoli casserole is full of it.

Oh, this casserole! It’s on my MVP list of keto dinner ideas that the entire family loves, particularly on cold winter evenings. For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich, creaminess of the dish.

Want more keto inspiration and healthy tips to become a keto pro?

I love casseroles because they’re easy to make ahead of time.

Dinner time is a bit chaotic in my house, so make-ahead meals are a real time-saver. This chicken and cheese keto casserole is super easy to prepare and can be refrigerated until you’re ready to pop it in the oven. The leftovers reheat wonderfully, so I can serve it two nights in a row. And wouldn’t you know it — nobody ever complains!

yield: 10 SERVINGS

cook time: 1 HOUR 25 MINUTES

total time: 2 HOURS

For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich and creaminess of the dish.

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.

In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.

Bake for 45 minutes. Let stand 5 minutes before serving.

Nutritional Information

Yield: 10 servings, Serving Size: approx. 1 1/4 cups
Amount Per Serving:
Calories: 558, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 38g, Protein: 46g

Hip Recipe Tips:

1.) You can prepare this dish ahead of time! Just cover it in a sheet of plastic wrap, and refrigerate for up to 24 hours before baking.

2.) Pressed for time? Skip stove-top steaming and use this top-rated, BPA-free microwave veggie steamer.

3.) If you’re away from home for most of the day, use this easy slow cooker method for cooking the chicken: Arrange chicken breasts in the bottom of a slow cooker. Pour water (or broth) over the chicken. Add a touch of salt. Cook on low for 6-8 hours or high for 3-4 hours. 

Garlic Roasted Broccoli (I Could Eat This Everyday)

I’m a big fan of roasting veggies, especially in the fall. The combination of warm as well as proper area on the skillet may switch any veggie right into a full-flavored side dish in no time. At a high warm, the sugars in the vegetable caramelize. When expanded over the skillet in an also coating, the cabbage is capable to brown adequately.

This combo creates a cozy, delicious crowd-pleaser. I imply, garlic always helps as well.

The measurements for this dish are really additional of a standard. You can include basically olive oil, garlic, lemon juice, salt or pepper. From time to time I also such as to include some red pepper scabs regarding midway with the toasting method for even more heat.

Now, this dish is actually very simple to create. While preheating the stove to 400 levels, I reduced the broccoli right into bite-size florets and wash them off. Be sure to dry out the completely therefore that they roast a lot better in the stove. Then, in a large bowl, shake together the broccoli, garlic, olive oil, sodium, and pepper. Spread out uniformly in a singular coating on a rimmed baking slab.

Roast for around 15 minutes up until crunchy as well as tender, till the edges begin to brownish. About midway by means of, flip the broccoli and include the reddish pepper scabs, if using. After it is actually performed toasting, shower the lemon extract over the broccoli and also perform.

Tasting scrumptious paired along with garlic in this dish, broccoli– you may have listened to– is actually extremely. A very meals. It is actually got Vitamin C, it assists your body system battle cancer, it aids with bone health and wellness, and it improves your body immune system. All from one vegetable. There isn’t much it doesn’t do.

Oh yes, I was among those youngsters who would certainly rather sit for a hr at the table instead of finish my broccoli. No more. I am actually certainly not sure I will certainly be actually creating cabbage differently for awhile. Be actually forewarned that this broccoli makes an addicting, appetizing edge meal.

Garlic Roasted Broccoli (I Might Consume This Daily)
Jess (Paleo Grubs)

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

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Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

posted by Kalyn Denny on September 1, 2018

There are so many great flavors in this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs, and this is a perfect breakfast option to make for Weekend Food Prep! Check out Breakfast Recipes for more low-carb breakfast casseroles like this one.

It’s Labor Day weekend in the U.S. and I’m sure a lot of people are out of town enjoying the weekend. But when it’s a long weekend and you’re spending it at home, don’t you love the way that extra day gives you a chance to get caught up on things you sometimes don’t have time for? And this weekend I’m thinking about Weekend Food Prep, and this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is the perfect low-carb and Keto breakfast recipe to make on the weekend and have leftovers to eat for a few days! And if you use lower-fat cheese this recipe is perfectly South Beach Diet friendly as well.

I created the Weekend Food Prep category on the blog because of my own fondness for cooking ahead and having food in the fridge to pull out for a quick meal. That’s a habit I acquired when I was teaching school and had to plan ahead for lunches. (I didn’t want to eat the school lunch food and there was no time to go out!) Now that I’m a full-time blogger working at home, I’m not always as good about cooking ahead on the weekend, but it’s something I’m always trying to improve on! And nothing helps me stay on track with my carb-conscious eating like having tasty food in the fridge that’s ready to eat.

And breakfast casseroles have to be the ultimate plan-ahead breakfast idea! Breakfast dishes like Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs are what I call Egg Bakes, and those recipes have a lot of veggies, meat, or cheese with just enough egg to hold it together, so they’re just a little different from my other breakfast casseroles that have more egg. And this recipe makes 8 servings, so hopefully you’ll be able to have enough for a few breakfasts!

I came up with this recipe in 2012, using ingredients I had in the fridge to create a flavor combination that really worked. But the original photos were definitely not going to entice you to make the recipe, so I’m updating this tasty breakfast recipe with new photos and suggesting it as an option to make over the long weekend. And if this combination is not your jam, there are lots more ideas in the Breakfast Recipes, enjoy!

Brown a pound of sliced mushrooms in a small amount of olive oil.  (I used pre-sliced mushrooms, which made it quick.) I cut the broccoli into pieces that were quite small, then microwaved the broccoli for just a couple of minutes. Dice enough ham to make about 2 cups of small ham cubes. Measure out two cups of grated cheddar or a cheddar cheese blend of your choice. Whisk 14 eggs until whites and yolks are completely combined.

Spray a large 10″ x 14″ glass baking dish with non-stick spray; then layer the barely cooked mushrooms and broccoli. Then put the diced ham and grated low-fat cheese over the vegetables. Season with some fresh ground pepper and a little Spike Seasoning (or your favorite seasoning blend to use on eggs). Pour eggs over, then take a fork and gently stir so the ingredients are all combined and coated with egg. I save a little cheese to sprinkle on right before it goes in the oven.  (It may look like there’s not enough egg, but carry on and all will be well.) Bake about 40-45 minutes, or until the eggs are all set and the egg bake is just starting to brown on top.

Serve hot. I loved this with a dollop of low-fat sour cream on top.

Breakfasts with Broccoli, Mushrooms, Ham, or Cheese:

Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Cheesy Ham and Broccoli Frittata ~ The Food Charlatan
Broccoli, Ham, and Mozzarella Baked with Eggs ~ Kalyn’s Kitchen
Baked Egg Breakfast Casserole with Broccoli and Feta ~ Cookin’ Canuck
Slow Cooker Frittata with Broccoli, Ham, and Swiss ~ Kalyn’s Kitchen
Poblano and Mushroom Baked Eggs ~ All Roads Lead to the Kitchen
Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Print Recipe

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs

Yield:8 servings

Total Time:60-65 minutes

Prep Time:20 minutes

Cook Time:40-45 minutes

I made this Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs out of ingredients I had hanging out in the fridge, and it turned out to be a combination that was really a winner!


  • 1 lb. brown or white mushrooms, sliced
  • 1 T olive oil
  • 4 cups broccoli florets, cut into fairly small pieces
  • 2 cups diced ham, cut into small cubes
  • 2 cups grated cheddar or cheddar cheese blend
  • 14 eggs, beaten so whites and yolks are well-combined
  • 1-2 tsp. Spike Seasoning (or use your favorite all-purpose seasoning that’s good with eggs)
  • fresh ground black pepper to taste
  • sour cream for serving (optional but good)


  1. Preheat oven to 375F/190C.  Spray a 10″ x 14″ glass baking dish with nonstick spray.
  2. Heat olive oil in large frying pan, then cook the sliced mushrooms over medium-high heat until they’re slightly browned and liquid has evaporated, about 8 minutes.
  3. While mushrooms cook, chop broccoli into small florets. Put broccoli into a glass measuring cup, cover with cling-wrap, and microwave just until broccoli barely starts to cook, about 1-2 minutes. (You can also cook the broccoli 2-3 minutes in boiling water and then drain well if you prefer that method.)
  4. Drain broccoli into a colander placed in the sink, and let drain while you chop the ham and measure the grated cheese.
  5. Beat the eggs until whites and yolks are well-combined, then pour eggs over the broccoli-mushroom mixture.  Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg. (It may look like you need more egg, but trust me on this!)
  6. Bake 40-45 minutes, or until the eggs are set and the top of the egg bake is slightly browned.
  7. Serve hot, topped with a dollop of sour cream if desired.
  8. I wouldn’t freeze this, but you can bake it on the weekend and keep in the fridge for breakfasts all through the week.  Reheat in the microwave for only 1-2 minutes. or heat for a few minutes in a frying pan on the stove.


This recipe created by Kalyn when she had ingredients in the fridge that needed to be used.

All images and text ©

Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs found on

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs is loaded with low-glycemic and low-carb ingredients, and as long as you use lean ham and low-fat cheddar, this would be a great breakfast dish for any phase of the South Beach Diet. It’s also perfect for other low-carb eating plans, and you could use higher-fat ham and full-fat dairy for most other low-carb diets.

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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Categories:Breakfast, Casseroles, Easy to Cook, Favorites, Kid Friendly, Recipes, Weekend Food PrepIngredients: , , ,