I love breakfast food pretty much a lot. It’s delicious. What isn’t to like about eggs and bacon and all the yummy extras? Not much, in my opinion. Despite my love of breakfast food, I’ve never been much for breakfast for dinner. For whatever reason, that change in time makes a big difference to me. But this dish is kind of like eating a really great dinner casserole but with all the wonderful things I love about breakfast.
Super easy to make the night before and pop in the oven when you are ready, this is the ideal dish for people who feel to busy to cook every night of the week or who want a nice Sunday brunch but value sleeping in.
from Whole Foods
- 4 Whole Wheat English muffins, split
- 1 tbsp olive oil
- 2 medium tomatoes, chopped
- 1 pint mushrooms of choice, trimmed and sliced
- 8 eggs
- 1/2 cup low-fat milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried basil
- 1 cup grated Gruyère cheese
- 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.
Makes 8 servings.
Fat: 12 g
Carbs: 19 g
Fiber: 3 g
Protein: 15 g