Tomato Mushroom Egg Bake
By: Zomppa
Published: Sunday, December 5, 2010 - 8:50pm

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

About


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