Tomato Mushroom Egg Bake


Photo: Zomppa
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Ingredients

2 English muffins
1 tomato, chopped
1/2 cup baby portobello mushrooms, sliced
1/2 cup gruyere, grated
Olive Oil
4 eggs
2 green onions, chopped
Salt
Pepper
1 tablespoon dried basil, crushed
1 clove garlic, minced
1/4 milk

Preparation

1
In skillet, heat olive oil
2
Add chopped tomatoes and mushrooms and cook for about 10 minutes until soft. Season with salt and pepper
3
In bowl, whisk eggs, milk, basil, and garlic
4
When tomato/mushroom mix is ready, take off heat source and cool
5
In small casserole dish, place English muffin at bottom
6
Top with tomato/mushroom mix
7
Pour egg mix over everything
8
Wrap with cellophane and put in refrigerator overnight
9
The next day, take out and keep at room temperature for 45 minutes
10
Add gruyere cheese
11
Cook for 50 minutes at 375F

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About

Is eating organic elitist or un-American? On that and two easy, hearty breakfast dishes. http://tinyurl.com/2d26o6u

Yield:

2 1/2 cups

Added:

December 5, 2010

Creator:

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