Tomato Mushroom Breakfast Casserole
From fluffy24 13 years ago
- 1hr 15 mins. to make
- Serves 8
This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish.
Ingredients
- 4 whole wheat English muffins, split shopping list
- 1 tablespoon olive oil shopping list
- 2 medium tomatoes, chopped shopping list
- 1 pound button or cremini mushrooms, trimmed and sliced shopping list
- salt and pepper to taste shopping list
- 8 eggs shopping list
- 1/2 cup low-fat milk shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon onion powder shopping list
- 2 teaspoons dried basil shopping list
- 1 cup grated Gruyère shopping list
How to make it
- Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
- Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
- Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
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