Easy Cheesy Cauliflower, Ham and Egg Bake
This easy cauliflower, ham and cheese bake combines tender cauliflower florets, savory diced ham, eggs and golden melted cheese in one simple dish. It is a satisfying low-carb breakfast, brunch or light dinner that comes together with minimal prep.
Categories: SNACKS
Ingredients
- 1 medium cauliflower, cut into small florets (about 700 g / 1½ lb)
- 4 large eggs
- 150 g (5 oz) cooked ham, diced
- 180 g (1½ cups) shredded mozzarella or mild cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or a little olive oil, for the baking dish
- Chopped parsley or chives, for garnish (optional)
Cooking Instructions
-
01
Preheat the oven to 190 degrees C (375 degrees F). Lightly grease a medium baking dish and line it with parchment paper.
-
02
Blanch or steam the cauliflower florets for 4 to 5 minutes, just until slightly tender. Drain very well and pat dry so the finished bake does not become watery.
-
03
Spread the cauliflower florets evenly in the prepared baking dish.
-
04
Crack the four eggs directly over the cauliflower, spacing them evenly across the dish.
-
05
Scatter the diced cooked ham around the eggs and between the cauliflower florets. Season with salt and black pepper.
-
06
Use a fork to gently break the yolks and lightly distribute the eggs through the cauliflower without completely mashing the florets.
-
07
Sprinkle the shredded cheese evenly over the entire dish.
-
08
Bake for 25 to 30 minutes, or until the eggs are fully set, the cauliflower is tender and the cheese is melted and golden in spots.
-
09
Let the bake rest for 5 minutes before slicing. Garnish with parsley or chives, if desired, and serve warm.
Chef notes
Cut the cauliflower into similarly sized small florets so everything cooks evenly. Blanching the cauliflower first gives the most reliable tender texture; drain it thoroughly to avoid excess moisture. Use cooked ham and low-moisture shredded cheese for the best consistency. Mozzarella gives a stretchy cheese pull, while cheddar adds a stronger flavor; a combination of both also works well. Do not overmix the eggs in the dish. Gently breaking and spreading the yolks keeps the rustic look shown in the video. Let the casserole rest for 5 minutes after baking so it slices cleanly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot.
