Tom Brady’s Casserole

Tom Brady’s Casserole–a wholesome skillet meal with fluffy brown rice, tender potatoes, steamed broccoli, and eggs. It’s a nutrient packed meal that can be served for breakfast, lunch, or dinner!

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Tom Brady’s Casserole

Today’s recipe is an adaptation from a recipe in Tom Brady’s cookbook. This dish checks all the boxes for the way Tom Brady fuels his body. It’s built around whole ingredients like brown rice, potatoes, broccoli, and eggs so it gives a steady source of energy without causing blood sugar spikes. The balance of complex carbs from the rice and potatoes, lean protein from the eggs, and healthy fats from the coconut oil makes it perfect for sustained energy. It’s free from dairy which is his lifestyle. I feel like this could be a breakfast, lunch or dinner! I missed the dairy, not gonna lie. I do love me some cheese. Haha!

Ingredients/Substitution Ideas

• Water–or broth
• Brown rice
• Russet potatoes–or red, yukon gold
• Eggs
• Kosher salt
• Black pepper
• Onion powder
• Garlic powder
• Dried basil–or fresh
• Frozen broccoli–or cauliflower
• Coconut oil–or avocado oil

Steps

Pour 1 cup water into Instant Pot. Sprinkle in the brown rice. Lay potatoes into the pot. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 22 minutes.

Meanwhile whisk the eggs in a medium bowl with ½ tsp salt, ½ tsp pepper, onion powder, garlic powder and basil. Set aside.

Heat a large pan over medium heat. Add in the 2 Tbsp of water and broccoli and place the lid on the pan and let the broccoli steam for about 10 minutes or until cooked through. Turn off heat.

Once the Instant Pot timer has gone off let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.

Slice up the potatoes into cubes. 

Turn the heat on the broccoli pan to medium high. Add in the coconut oil and let it melt. Add in the rice, potatoes and egg mixture and remaining ½ tsp of salt and pepper. Stir. Cover and let cook on low for 5 minutes. Remove the lid and turn off the heat. 

Serve and enjoy!

Notes/Tips/Questions

• Serve with sliced avocado and tomato or some salsa or hot sauce.
• Do the eggs scramble or stay soft? The eggs mix in with the rice and veggies, coating everything in a soft, slightly creamy layer instead of forming big scrambled chunks.
• Do I have to peel the potatoes? It’s up to you! Peeling gives a smoother texture, but leaving the skins on adds extra nutrients and a rustic vibe.
• Can I swap the coconut oil? Yes! Olive oil, avocado oil, or butter all work well.
• I used my 3 quart Instant Pot* to cook the rice and potatoes.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with brown rice are Instant Pot Chicken and Brown Rice and Instant Pot Brown Rice Pilaf with Chicken Sausage.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.