You are here: Home » Recipes » Breakfast Broccoli Casserole Breakfast Broccoli Casserole Recipe by Relish ContributorKitchen Tested Yield 12 servings A low-calorie make-ahead breakfast dish. PrintEmail 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. Ingredients 8 slices white bread, crusts removed3 ounces Canadian bacon, chopped1 bunch green onions, chopped2 cups broccoli florets5 large eggs, beaten3 large egg whites2 1/2 cups skim milk1 teaspoon dry mustard1 cup plain nonfat yogurt1/2 cup Parmesan cheese1/2 teaspoon minced garlic2 tablespoons chopped parsley1 teaspoon dried basil1 tablespoon dried rosemary Salt and pepper to taste Instructions Arrange the bread along the bottom of a 3-quart oblong casserole dish or a 13x9x2-inch baking pan, overlapping the slices slightly. 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. In a mixing bowl, blend the eggs, egg whites, skim milk and mustard; set aside. 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. Preheat the oven to 375F. Bake for 1 hour, or until browned and a knife inserted in the center comes out clean.