Breakfast Casserole

Breakfast Casserole

This recipe makes 6 servings for athletes, more for other "'letes" or those who are eating for fat loss


  • 36 eggs total - 30 egg whites + 6 whole eggs (Yes, that's 3 dozen eggs!)
  • 2 10 oz. pkgs. frozen chopped broccoli or 3 cups fresh broccoli chopped
  • 2/3 cup finely chopped onion
  • ½ cup grated cheese* (gets mixed in)
  • 4 tablespoons of milk
  • ½ teaspoon of salt
  • 1 teaspoon dried basil leaves
  • ½ teaspoon garlic powder
  • 1 medium tomato cut into 6 slices (optional)
  • ¼ cup grated cheese (gets sprinkled on top)


1. Lightly ‘butter' a 13 x 9 inch baking dish - cooking spray also works. Try "Better Butter."

2. Preheat oven to 325°F

3. Crack eggs into large bowl

4. Add onion, milk, salt, basil leaves, and garlic powder.  Mix thoroughly with a whisk or electric mixer.

5. Add broccoli and mix well.

6. Add cheese and mix well.

7. Pour the egg mixture into the pan making sure the broccoli is evenly placed.

8. Put the six tomato slices on top of the egg mixture and sprinkle the additional ¼ cup of cheese over top of the casserole.

9. Put baking dish - uncovered - in oven for approximately 30-40 minutes or until ‘set.'  This means the centerdoesn't "wiggle."


  • You can use liquid egg whites for this recipe. Be sure to use enough to equal 105 grams of protein.
  • You can substitute other veggies, like mushrooms, spinach or peppers. Try sautéing the veggies in Better Butter slightly before putting them in.
  • Try other real cheeses (no American or Velveeta!) to change the taste. Like it spicy? Try PepperJack!

This recipe can be microwaved to re-heat.