Breakfast Broccoli Casserole

  • Yield: 12 servings

If you prepare the casserole in a glass dish, place in a cold oven, then turn the oven on and add 10 or 15-mintes longer to the baking time.


8slices white bread, crusts removed
3ounces Canadian bacon, chopped
1bunch green onions, chopped
2cups broccoli florets
5large eggs, beaten
3large egg whites
2 1/2cups skim milk
1teaspoon dry mustard
1cup plain nonfat yogurt
1/2cup Parmesan cheese
1/2teaspoon minced garlic
2tablespoons chopped parsley
1teaspoon dried basil
1tablespoon dried rosemary
Salt and pepper to taste


  1. Arrange the bread along the bottom of a 3-quart oblong casserole dish or a 13x9x2-inch baking pan, overlapping the slices slightly.
  2. In a small skillet coated with nonstick cooking spray, saute the bacon, green onions and broccoli over medium heat until tender, about 8 minutes. Spread on top of the bread.
  3. In a mixing bowl, blend the eggs, egg whites, skim milk and mustard; set aside.
  4. In a food processor, blend the yogurt, Parmesan cheese, garlic, parsley, basil, rosemary, and salt and pepper. Pour into the egg mixture, stirring until well combined. Pour over the bread and press the bread down to soak up the liquid. Cover with plastic wrap and place in the refrigerator for 6 hours or overnight.
  5. Preheat the oven to 375F. Bake for 1 hour, or until browned and a knife inserted in the center comes out clean.

Nutritional Info *per serving

  • Calories 134
  • Fat 4.4g
  • Saturated Fat 1.6g
  • Cholesterol 96mg
  • Sodium 319mg