This High-Protein Breakfast Loaf is filled with broccoli, ham, eggs, and plenty of cheese, with about 30g of protein per generous serving. Everything gets mixed right in the loaf pan, so there’s no extra mixing bowl to wash!
I love having a savory breakfast ready in the fridge, especially on mornings when I don’t feel like cooking. And this one couldn’t be much simpler. Just add everything to the pan, give it a good mix, and let the oven do the rest!
- Why You’ll Love This High-Protein Breakfast Loaf
- Ingredients You’ll Need
- How to Make High-Protein Breakfast Loaf
- My Best Tips for a Broccoli, Ham & Cheese Breakfast Loaf
- What to Serve with This Breakfast Loaf
- FAQs
- Can I Make This Breakfast Loaf Without Almond Flour?
- How to Store High-Protein Breakfast Loaf
- More Easy High-Protein Breakfast Recipes
- High-Protein Breakfast Loaf with Broccoli, Ham & Cheese
It’s a little like my High-Protein Cottage Cheese Breakfast Casserole, but without the cottage cheese in the filling and baked in a loaf pan instead.
The broccoli stays in little pieces, the cheese melts into the eggs, and the top gets nicely golden. Let it cool for a few minutes, then cut it into thick slices.
I love serving mine warm with a spoonful of cottage cheese and a little hot sauce on top. So good! And if there’s any left, it’s just as easy to reheat the next morning.
Why You’ll Love This High-Protein Breakfast Loaf
- 30g protein per generous serving. Eggs, ham, and cheese turn this into a filling breakfast that doesn’t need protein powder or unusual ingredients.
- A good way to use leftover broccoli. If you’ve already cooked some broccoli for dinner, this is an easy way to use it the next morning.
- Great for meal prep. This recipe makes 2 generous servings, but you can easily double the ingredients to have breakfast ready for the next few days. Just use a larger baking dish and adjust the baking time as needed.
- No separate mixing bowl. Everything gets mixed directly in the loaf pan. I love having fewer dishes to wash!
Ingredients You’ll Need
You don’t need anything complicated to make this broccoli, ham, and cheese breakfast loaf. The exact amounts are in the recipe card below.
- Eggs: Large eggs hold everything together. Since we’re mixing directly in the pan, make sure to break the yolks and stir well so there aren’t any pockets of unmixed egg white.
- Broccoli: Use cooked, well-drained broccoli, not raw. I like keeping the smaller florets whole and cutting the bigger ones into smaller pieces. If the broccoli is still wet after cooking, pat it dry before adding it to the pan. Too much moisture can leave the loaf watery.
- Ham: Use fully cooked ham, cut into small cubes. Leftover baked ham works well, too. I prefer smaller pieces so there’s a little ham in every slice.
- Shredded Cheese: Cheddar is a good choice here, especially if you want a stronger cheese taste. Mozzarella is milder. Remember to save some for sprinkling over the top before baking.
- Bell Pepper: Red bell pepper adds a little sweetness and color. Dice it quite small so it softens as the loaf bakes.
- Almond Flour: Completely optional. It absorbs some moisture and can help the slices hold together a little better. Without it, the loaf will be more like a soft, crustless quiche.
If you enjoy easy breakfast recipes with eggs and vegetables, you should also try my Cottage Cheese Egg Muffins. They’re another great option when you want breakfast ready for busy mornings.
How to Make High-Protein Breakfast Loaf
The best part about this recipe is that everything gets mixed in the same pan you’ll bake it in. Here’s how to make it.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper.
Leave a little parchment hanging over the sides so you can easily lift the loaf out after baking.
Step 2: Prepare the Broccoli
Steam or boil the broccoli until just tender, then drain it thoroughly. Let any excess moisture evaporate before adding it to the loaf pan.
I like leaving the smaller florets whole because they look so nice when you slice the loaf. If you have any large pieces, cut them into smaller florets.
Step 3: Add the Broccoli and Eggs
Spread the cooked broccoli evenly in the prepared loaf pan.
Crack the four eggs directly over the broccoli.
Yes, straight into the pan! That’s one less bowl to wash later.
Step 4: Add the Ham, Cheese, and Pepper
Add the diced ham, bell pepper, and â…“ cup of shredded cheese.
Season with black pepper and a little salt.
If you’re using almond flour, add it now too.
Step 5: Mix Everything Together
Using a fork, break the egg yolks and gently mix everything right in the loaf pan until the eggs are evenly combined with the broccoli, ham, cheese, and bell pepper.
Press the mixture down gently with the fork so everything sits in an even layer.
Try to spread the ham, broccoli, and cheese evenly so every slice has a little of everything.
Step 6: Add the Cheese and Bake
Sprinkle the remaining shredded cheese over the top.
Bake for 35–45 minutes, until the top is lightly golden and the center reaches 160°F (71°C).
Step 7: Cool and Slice
Let the breakfast loaf rest in the pan for 10–15 minutes before lifting it out.
This helps it firm up and makes it much easier to cut into neat slices.
Serve warm and enjoy!
My Best Tips for a Broccoli, Ham & Cheese Breakfast Loaf
- Dry the broccoli really well. This is probably the most important thing. Broccoli holds onto quite a bit of water after steaming or boiling, and that moisture can make the finished loaf wet. Let it drain, then pat it dry if needed.
- Use an 8×4-inch loaf pan. A wider pan will give you a thinner loaf, which may bake faster. If your pan is a different size, begin checking early.
- Mix the eggs thoroughly. Since everything goes straight into the pan, take an extra minute to break up the yolks and combine the whites. Be gentle so you don’t tear the parchment.
- Keep the ham and vegetables fairly small. Big pieces make the loaf harder to slice neatly. Small pieces also mean you get a bit of everything in each serving.
- Don’t rush the resting time. It might be tempting to slice it straight from the oven, but waiting 10–15 minutes helps it hold together.
- Want slightly firmer slices? Use the optional almond flour. If you leave it out, expect a softer texture, similar to a crustless quiche.
What to Serve with This Breakfast Loaf
I usually keep things simple because there’s already plenty of protein in the loaf.
A few slices of avocado and some cherry tomatoes are lovely alongside it, especially if you’re having it for breakfast.
For lunch, I’d add a fresh Cucumber Tomato Salad. The crunchy vegetables go really well with the warm, cheesy egg loaf.
You can also add a little hot sauce or salsa on top. I love a little heat with eggs and melted cheddar!
And if you’re having this for brunch, just arrange the slices on a platter with some fresh vegetables so everyone can help themselves.
FAQs
Can I Use Frozen Broccoli?
Yes! Frozen broccoli works too, but make sure to thaw it, cook it until tender if needed, and drain it really well.
Frozen broccoli usually releases more water than fresh broccoli, so let it drain thoroughly before using it.
If the florets are large, cut them into smaller pieces before adding them to the pan.
Can I Use Raw Broccoli?
I recommend cooking the broccoli first, as the recipe specifies. This helps it become tender and gives you a chance to drain away the extra water before baking.
If you’re using leftover cooked broccoli, that’s even easier! Just make sure it isn’t sitting in any liquid before adding it to the pan.
Why Did My Breakfast Loaf Turn Out Watery?
The most likely reason is excess moisture from the broccoli.
After steaming or boiling, drain it thoroughly and let the steam escape before adding it to the egg mixture. If it still looks wet, pat it dry with paper towels.
Also, make sure the center is completely set before removing the loaf from the oven. If it’s still wet in the middle, give it a little longer to bake.
Can I Make This Breakfast Loaf Without Almond Flour?
Absolutely! The almond flour is optional.
The eggs hold everything together, so you can leave it out if you prefer.
Just keep in mind that the loaf may be a little softer, especially while it’s still warm. Letting it cool for 10–15 minutes before slicing really helps.
How to Store High-Protein Breakfast Loaf
This broccoli breakfast loaf is great for meal prep because you can make it ahead and reheat individual slices.
- Refrigerator: Let the loaf cool slightly, then refrigerate it in an airtight container within 2 hours of cooking. Store for 3–4 days.
- Freezer: Wrap individual slices and freeze for up to 2 months. The texture may be a little softer after thawing.
- To Reheat: Warm a slice in the microwave or place it in the oven at 350°F (175°C) until heated through. For leftovers, the center should reach 165°F (74°C).
I like keeping the slices separate so I can grab one in the morning without reheating the whole loaf.
More Easy High-Protein Breakfast Recipes
If you love savory breakfasts with eggs and cheese, here are a few more recipes to try!
- Cheesy Broccoli Crust Quiche – Another great option if you love broccoli and cheese together. This one has a broccoli crust and a soft, cheesy filling with ham and egg whites.
- Zucchini Ham and Cheese Roll – A savory zucchini roll filled with ham and melted cheese. I love how pretty the slices look!
- Baked Egg Tortilla – Eggs, cottage cheese, ham, and vegetables baked together in a tortilla. A good option when you want something quicker.
And if you make this High-Protein Breakfast Loaf with Broccoli, Ham & Cheese, I’d love to hear how it turned out!
I’m curious, would you keep the broccoli and ham combination, or try it with your own favorite fillings?
High-Protein Breakfast Loaf with Broccoli, Ham & Cheese
Description
Ingredients
- 4 eggs large
- 2 cups broccoli florets cooked, well-drained
- ¾ cup cooked ham diced
- ½ cup shredded cheese divided
- ½ cup bell pepper finely diced
- 2 tablespoons almond flour optional, for a firmer texture
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Preheat the oven. Preheat to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Prepare the broccoli. Steam or boil the broccoli until just tender, then drain thoroughly and allow excess moisture to evaporate. Leave the florets whole if they're small, or cut any larger ones into smaller pieces.
- Add the broccoli and eggs. Spread the cooked broccoli evenly in the prepared loaf pan. Crack the four eggs directly over the broccoli.
- Add the fillings. Add the diced ham, bell pepper, â…“ cup shredded cheese, black pepper, and salt. Add the almond flour now, if using.
- Mix everything together. Using a fork, break the egg yolks and gently mix everything directly in the loaf pan until the eggs are evenly combined with the broccoli and other ingredients. Press the mixture down gently to create an even layer.
- Top with cheese and bake. Sprinkle the remaining shredded cheese over the top. Bake for 35–45 minutes, until the center is completely set and the top is lightly golden. An instant-read thermometer inserted into the center should read 160°F (71°C).
- Cool and slice. Let the loaf rest in the pan for 10–15 minutes before removing it and cutting it into slices.
Notes
- Drain the broccoli really well to prevent a watery loaf.
- The almond flour is optional and helps give the loaf a firmer texture.
- Use â…“ cup shredded cheese in the mixture and reserve the remaining â…™ cup for the top.
- Cheddar, mozzarella, or a blend of cheeses will work.
- Adjust the salt depending on how salty your ham and cheese are.
- Let the loaf rest before slicing so it holds together better.
- Store leftovers in the refrigerator for up to 3–4 days.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
