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.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • chuckieb 9 years ago
    This looks lovely. Something a little different. Thanks for posting. Bookmarked to try soon!
    Was this review helpful? Yes Flag
  • maureenlaw 9 years ago
    Love these overnight casseroles! Sounds great!
    Was this review helpful? Yes Flag
  • optimistic1_2 9 years ago
    Was this review helpful? Yes Flag
  • myrna 9 years ago
    Was this review helpful? Yes Flag
  • valinkenmore 9 years ago
    Sounds great - will be trying this for our next brunch.
    Was this review helpful? Yes Flag
  • berrikiss 9 years ago
    I have some very tasty Gluten-Free english muffins I'll try this with. I LOVE breakfast casseroles! Thanks for sharing.....
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes