Ingredients

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

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  • chuckieb 9 years ago
    This looks lovely. Something a little different. Thanks for posting. Bookmarked to try soon!
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  • maureenlaw 9 years ago
    Love these overnight casseroles! Sounds great!
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  • optimistic1_2 9 years ago
    wow
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  • myrna 9 years ago
    wonderful!
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  • valinkenmore 9 years ago
    Sounds great - will be trying this for our next brunch.
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  • 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.....
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