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Mushroom, Tomato and Gruyere Breakfast Casserole
- 4 whole wheat English muffins, split
- 1 tablespoon extra-virgin olive oil
- 2 tomatoes, chopped
- 1 pound button or cremini mushrooms, trimmed and sliced
- 1/2 teaspoon fine sea salt, divided
- 8 eggs
- 1/2 cup low-fat (1%) milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried basil
- 1 cup grated Gruyère
- 1/4 teaspoon ground black pepper, divided
- 1/4 teaspoon ground black pepper, divided
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, and half the 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, and remaining 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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- 4 whole wheat English muffins, split
- 1 tablespoon extra-virgin olive oil
- 2 tomatoes, chopped
- 1 pound button or cremini mushrooms, trimmed and sliced
- 1/2 teaspoon fine sea salt, divided
- 8 eggs
- 1/2 cup low-fat (1%) milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried basil
- 1 cup grated Gruyère
- 1/4 teaspoon ground black pepper, divided
- 1/4 teaspoon ground black pepper, divided