Cheesy Broccoli and Tomato Egg Casserole

Egg CasseroleThis is the time of year when people tend to cook the most. We invite family and friends over for a luxurious feast for Thanksgiving, and then slave in the kitchen for hours to make sure that special meal is perfect. The turkey is juicy and mouthwatering, the gravy is delicious and the dessert is decadent. But just when you think you can’t possibly prepare that much food again, you somehow muster the strength to do it a few weeks later for Christmas. Anyone who has ever hosted a holiday dinner knows the work can sometimes seem endless. And while the thought of whipping up another dish may seem a little daunting, here’s one that’s worth the time.

This scrumptious broccoli and tomato egg casserole has quite a bit to offer. In addition to its cheesy filling, it allows you to get ahead of the holiday prep, and it’s full of health benefits. The eggs in this casserole are just what the doctor ordered if you want to eat your way to better eyesight. That’s because the yolks supply your body with lutein and zeaxanthin, which can lower your risk of macular degeneration. The other stars of the dish, tomatoes and broccoli, carry their own health benefits too. As if that weren’t enough to inspire you to pick up your spatula one last time, this meal also reheats nicely. You can make it the night before and enjoy it in the morning. Maybe that one last trip to the kitchen is worth it after all.

Cheesy Broccoli Tomato Egg Casserole


  • 7 large whole eggs, 5 large egg whites
  • 1/4 cup low fat milk
  • 1 cup diced tomatoes
  • 1/3 cup diced yellow onions
  • 14 oz. bag frozen broccoli
  • 1 1/2 cups low fat shredded cheddar cheese
  • 1/2 cup parmesan romano grated cheese
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Extra virgin olive oil


  1. Preheat oven to 375 degrees and spray 9×11 baking dish with non-stick cooking spray.
  2. Prepare frozen broccoli according to package directions.
  3. Sauté onions and tomatoes in olive oil for about four minutes. Salt to taste and set aside.
  4. Place eggs and egg yolks in a large bowl along with milk, parmesan cheese, 3/4 cups of cheddar cheese, salt and pepper. Whisk together ingredients.
  5. Place the broccoli in the bottom of the baking dish. Add the onions and tomatoes and mix with the broccoli.
  6. Pour the egg mixture on top, making sure to cover the entire dish.
  7. Sprinkle the remaining cheddar cheese on top, and bake for 32 minutes. Dish is done when knife in center comes out clean.
  8. Let cool for 10 minutes and serve.