High-Protein Breakfast Loaf with Broccoli, Ham & Cheese
This High-Protein Breakfast Loaf is filled with broccoli, ham, eggs, and melted cheese, with about 30g of protein per generous serving. Everything gets mixed right in the loaf pan, making it an easy, low-carb breakfast to prepare ahead.
Servings: 2 servings
Calories: 354kcal
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, ⅓ 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 ⅓ cup shredded cheese in the mixture and reserve the remaining ⅙ 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
Serving: 1serving | Calories: 354kcal | Carbohydrates: 11g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 380mg | Sodium: 822mg | Potassium: 631mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2399IU | Vitamin C: 139mg | Calcium: 254mg | Iron: 3mg | Net Carbs: 7g